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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
638
Thought vegetables couldn’t be the star of the show? This French onion cabbage gratin is here to blow your mind. Crisp browned cabbage wedges are smothered in a rich Gruyère sauce packed with jammy caramelized onions and topped with buttery breadcrumbs for a side that’s so indulgent and irresistible, you might be tempted to make it the main event.
The cabbage:
Plain green cabbage is best for this recipe. I don’t recommend using a Savoy or Napa cabbage, since these varieties have more delicate leaves and will not hold their shape or sear as easily in the pan. Red cabbage is also not a great move, since the color may bleed into the sauce, turning it a strange beige pink. A smaller cabbage is also better here; if the cabbage wedges are too large, they might not fit easily into the pan.
The caramelized onions:
Caramelized onions take a bit of time, but they’re very easy to make. Patience is key. Don’t be tempted to turn up the heat to “speed up” the process: you’ll only end up with undercooked onions with browned (maybe slightly burnt) edges. If at any point you notice the onions starting to fry around the edges, turn the heat down slightly on the pan and add a splash of water (about a tablespoon). The water will prevent the onions from burning, while actually helping them cook faster (for more on this, see check out this article, where I use the same technique with mushrooms!).
Make ahead & storage:
The caramelized onions can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Any leftovers can also be stored in the refrigerator in an airtight container for up to 3 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
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
Gratin
- 1
small head of green cabbage (about 2 lb.), cut into 6 wedges
- 1 1/4 tsp.
kosher salt
- 4 Tbsp.
unsalted butter, divided
- 1/2 cup
panko breadcrumbs
- 4 Tbsp.
neutral oil, divided
- 2 Tbsp.
all-purpose flour
- 1 1/2 cups
heavy cream
- 1 1/2 cups
whole milk
- 1 1/2 cups
shredded Gruyère, divided
Freshly ground black pepper
Directions
Caramelized Onions
- Step 1In a straight-sided, 12" (preferably cast-iron) skillet over medium heat, melt butter. Add onions and salt and cook, stirring occasionally, until onions are jammy and deep golden brown, 35 to 50 minutes.
- Step 2Add thyme and wine and cook, stirring and scraping up bits from bottom of pan, until liquid is reduced and onions are jammy, 1 to 2 minutes; season with pepper. Transfer onions to a clean bowl and let cool. Wipe out pan.
- Step 3Make Ahead: Caramelized onions can be made 3 days ahead. Let cool, then store in an airtight container and refrigerate.
Gratin
- Step 1Arrange a rack in center of oven; preheat to 350°. Spread cabbage on a baking sheet; season all over with 1 tsp. salt. Let sit 10 minutes.
- Step 2Meanwhile, in a large ovenproof (preferably cast-iron) skillet over medium heat, melt 2 Tbsp. butter. Add breadcrumbs; season with remaining 1/4 tsp. salt. Cook, stirring frequently, until breadcrumbs are golden brown, 3 to 4 minutes. Transfer to a small bowl. Wipe out skillet.
- Step 3In same skillet over medium-high heat, heat 2 Tbsp. oil. Pat cabbage dry with paper towels and add half of wedges, flat side down. Sear until golden brown on the bottom, 2 to 3 minutes. Flip and continue to cook on other flat side until golden brown, about 2 minutes more. Return cabbage to baking sheet. Repeat with remaining 2 Tbsp. oil and cabbage wedges. Wipe out skillet.
- Step 4Return pan to medium heat and melt remaining 2 Tbsp. butter. Add flour and cook, stirring constantly, until a bubbling blonde paste forms on bottom of pan, about 1 minute. Whisk in cream and milk. Bring to a boil over medium-high heat; reduce heat to medium and cook, stirring occasionally, until reduced and slightly thickened, 5 to 7 minutes. Fold in 1 cup Gruyère and three-quarters of caramelized onions.
- Step 5Nestle cabbage wedges back into skillet and spoon sauce over. Top with remaining caramelized onions. Sprinkle with remaining 1/2 cup cheese and half of breadcrumbs.
- Step 6Transfer to oven and bake gratin until cabbage is tender, about 40 minutes. Top with remaining breadcrumbs and thyme; season with pepper.
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