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French Onion Cabbage Gratin Recipe

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★★★★★

4.9 from 140 reviews

A rich and comforting French Onion Cabbage Gratin featuring caramelized onions, seared cabbage wedges, and a creamy Gruyère sauce, baked to golden perfection with a crunchy breadcrumb topping.

Ingredients

Scale

Caramelized Onions

  • 2 tbsp unsalted butter
  • 2 large yellow onions, thinly sliced into half-moons
  • 1 tsp kosher salt
  • 2 thyme sprigs
  • 1/3 cup dry white wine
  • Freshly ground black pepper, to taste

Cabbage and Topping

  • 1 small head green cabbage (about 2 lb), cut into 6 wedges
  • 1 1/4 tsp kosher salt, divided
  • 4 tbsp unsalted butter, divided
  • 1/2 cup panko breadcrumbs
  • 4 tbsp neutral oil (such as vegetable or canola), divided

Sauce

  • 2 tbsp all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 cups shredded Gruyère cheese, divided

Instructions

  1. Caramelize Onions: In a straight-sided 12-inch skillet over medium heat, melt 2 tbsp butter. Add sliced onions and 1 tsp salt, stirring occasionally, and cook until the onions are jammy and deep golden brown, approximately 35 to 50 minutes.
  2. Add Thyme and Wine: Stir in thyme sprigs and white wine, scraping the bottom of the pan to loosen browned bits. Cook until the liquid is reduced and onions are jammy, about 1 to 2 minutes. Season with freshly ground black pepper and transfer onions to a clean bowl to cool. Wipe out the pan.
  3. Prepare Cabbage: Preheat oven to 350°F and arrange a rack in the center. Spread cabbage wedges on a baking sheet and sprinkle with 1 tsp salt. Let them sit for 10 minutes to draw out moisture.
  4. Toast Breadcrumbs: In a large ovenproof skillet over medium heat, melt 2 tbsp butter. Add panko breadcrumbs and season with remaining 1/4 tsp salt. Stir frequently until breadcrumbs are golden brown, about 3 to 4 minutes. Transfer to a small bowl and wipe out the skillet.
  5. Sear Cabbage Wedges: Heat 2 tbsp neutral oil in the skillet over medium-high heat. Pat half of the cabbage wedges dry and place them flat-side down in the skillet. Sear until golden brown on the bottom, 2 to 3 minutes, then flip and cook the other side until golden, about 2 minutes more. Remove to baking sheet. Repeat with remaining oil and cabbage wedges. Wipe the skillet clean again.
  6. Make the Cream Sauce: Melt the remaining 2 tbsp butter in the same skillet over medium heat. Stir in flour, cooking and stirring constantly until it forms a bubbling blonde paste, about 1 minute. Gradually whisk in heavy cream and milk. Bring to a boil over medium-high heat, then reduce to medium and cook, stirring occasionally, until the sauce thickens slightly and is reduced, about 5 to 7 minutes. Remove from heat and fold in 1 cup of shredded Gruyère and 3/4 of the caramelized onions.
  7. Assemble Gratin: Nestle the cabbage wedges back into the skillet and spoon the cream sauce evenly over them. Top with the remaining caramelized onions, sprinkle with remaining 1/2 cup Gruyère, and half of the toasted breadcrumbs.
  8. Bake: Place skillet in the oven and bake until cabbage is tender and gratin is bubbly, about 40 minutes.
  9. Finish and Serve: Remove gratin from the oven and top with the remaining breadcrumbs and thyme sprigs. Season with freshly ground black pepper to taste before serving.

Notes

  • Caramelized onions can be made up to 3 days ahead and stored refrigerated in an airtight container.
  • Use a cast-iron skillet for best results in searing and baking, but any ovenproof skillet will work.
  • Pat cabbage dry before searing to ensure a crispy browned surface.
  • Substitute Gruyère with Emmental or Swiss cheese if unavailable.
  • This dish pairs well with roasted meats or can be served as a hearty vegetarian main.
  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing the onions.

Keywords: French onion, cabbage gratin, caramelized onions, Gruyère cheese, baked cabbage, comfort food, vegetarian gratin

Find it online: https://thefoodrecipe.com/french-onion-cabbage-gratin-recipe/