Onion Gratin

Whole pearl onions baked in nutmeg-spiked cream until golden and bubbly on top, sweet and melting underneath. This is old-school French gratin cooking at its simplest, and honestly, six ingredients is all you need.

The blanching step is key here. A quick dip in boiling water loosens the skins so you can squeeze each onion right out of its papery shell. No tedious peeling with a knife, no tears. Ice water stops the cooking so they hold their shape in the oven.

That cream and nutmeg combination is classic for a reason. The nutmeg adds a warm, slightly piney note that keeps the dish from being one-dimensionally rich. As the cream reduces in the oven, it thickens into a sauce that clings to each onion.

Pro Tips

• Use the freshest nutmeg you can find, ideally whole and freshly grated. Pre-ground nutmeg loses its punch fast and can taste dusty.
• Don’t crowd the gratin dish. The onions need a single layer so the cream reaches every surface and browns evenly on top.
• If your pearl onions vary in size, cut the larger ones in half so everything cooks at the same rate.
• Let the gratin rest 5 minutes out of the oven before serving. The sauce thickens as it cools slightly.

Variations

• Add a handful of gruyere or parmesan on top for the last 10 minutes of baking for a cheesy crust.
• Toss in fresh thyme sprigs before baking for an herbal layer that pairs beautifully with the cream.
• Swap pearl onions for cipollini onions, which are flatter, sweeter, and caramelize gorgeously.