Pear & Red Onion Gratin

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Pear & Red Onion Gratin

Pear & Red Onion Gratin

Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.

Serves 8

Prep Time 20 min

Total Time 90 min.

Ingredients

  • 1 large red onion
  • 3 ripe Bosc pears
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
  • 1/3 cup grated Parmigiano-Reggiano

Cooking Directions

Step 1

Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Step 2

Preheat oven to 400°F.

Step 3

Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.

Step 4

Roast for 30 minutes, stirring twice.

Step 5

Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.


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