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French Onion Cabbage Gratin Recipe

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★★★★★

4.5 from 118 reviews

This French Onion Cabbage Gratin is a comforting and elegant dish featuring caramelized onions layered with seared cabbage wedges, all baked in a creamy Gruyère cheese sauce with a crispy breadcrumb topping. The slow-cooked onions add deep, jammy sweetness balanced by the savory richness of the gratin, making it a perfect side or main for fall and winter meals.

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

Gratin

  • 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
  • 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″ skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced onions and 1 teaspoon kosher salt. Cook, stirring occasionally, for 35 to 50 minutes until the onions are deeply golden brown and jammy.
  2. Deglaze and Finish Onions: Add 2 thyme sprigs and 1/3 cup dry white wine to the pan. Stir and scrape the bottom, cooking 1 to 2 minutes until the liquid reduces and the onions become jammy. Season with freshly ground black pepper. Transfer onions to a clean bowl and let cool. Wipe out skillet.
  3. Prep Cabbage: Arrange an oven rack in the center and preheat oven to 350°F. Spread cabbage wedges on a baking sheet and season all over with 1 teaspoon kosher salt. Let sit for 10 minutes.
  4. Toast Breadcrumbs: In a large ovenproof skillet over medium heat, melt 2 tablespoons butter. Add 1/2 cup panko breadcrumbs and 1/4 teaspoon kosher salt. Stir frequently until breadcrumbs are golden brown, about 3 to 4 minutes. Transfer breadcrumbs to a small bowl and wipe out skillet.
  5. Sear Cabbage: Heat 2 tablespoons neutral oil in the same skillet over medium-high heat. Pat half the cabbage wedges dry with paper towels and add them flat side down. Sear until golden brown on one side, about 2 to 3 minutes. Flip and cook the other flat side for about 2 more minutes. Return cabbage wedges to the baking sheet. Repeat with remaining 2 tablespoons oil and cabbage wedges. Wipe out skillet.
  6. Make Cheese Sauce: Return skillet to medium heat and melt remaining 2 tablespoons butter. Stir in 2 tablespoons flour, cooking constantly until a bubbling blonde roux forms, about 1 minute. Whisk in 1 1/2 cups heavy cream and 1 1/2 cups whole milk. Bring to a boil over medium-high heat, then reduce to medium and cook for 5 to 7 minutes, stirring occasionally, until sauce thickens and reduces slightly. Fold in 1 cup shredded Gruyère cheese and three-quarters of the caramelized onions.
  7. Assemble Gratin: Nestle cabbage wedges back into skillet and spoon cheese sauce evenly over them. Top with remaining caramelized onions, leftover 1/2 cup Gruyère cheese, and half of the toasted breadcrumbs.
  8. Bake: Transfer skillet to oven and bake for about 40 minutes, until cabbage is tender. Remove from oven and sprinkle remaining breadcrumbs and thyme over the top. Season with freshly ground black pepper to taste before serving.

Notes

  • Caramelized onions can be made up to 3 days in advance and refrigerated in an airtight container.
  • Using a cast-iron skillet helps with even cooking and can go from stovetop to oven.
  • Patting cabbage dry before searing ensures a nice golden crust.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.

Keywords: French Onion, Cabbage Gratin, Caramelized Onion, Gruyere, Comfort Food, Baked Cabbage

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