The Urban Mrs: Oh, hello! First of all, thanks to Crista for hosting me here! We both met through blogging and social media. Fun, right? I hope we can meet in-person one of these days. I always drool every time I visit her blog and read her fresh and delicious recipes, so when Crista thought of doing exchange recipes, I replied yes right away.
- 3 cups Panko bread crumbs
- 3 tbs butter, melted
- 1½ tsp lemon zest
- ½ tsp salt
- ½ tsp ground pepper
- 2 tbs minced fresh flat-leaf parsley
- 1 tbs butter OR Earth Balance vegan butter
- 2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
- 2 tbs all purpose flour
- 8 oz. Gruyere cheese, grated
- ½ oz. Parmigiano-Reggiano cheese, grated
- 1 tsp lemon zest
- ¾ tsp ground pepper
- 1 cup (250 ml) heavy cream
- 1 medium onion, thinly sliced
- 1 tbs olive oil
- 1 tsp raw sugar
- Salt to taste
- Preheat the oven to 375F.
- To make the topping, in a bowl, stir together all the ingredients and set aside.
- To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they're browned and soft.
- In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
- Stir in the cream, then the brussels sprouts and caramelized onions.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
This recipe has become the #1 pinned recipe on my site, which means that people are LOVING it. I’ve gotten several e-mails of praise from people who have made this dish for their Holiday feasts and I plan to make this dish for my Thanksgiving feast this year.
THANK YOU Linda for hooking us up with your kitchen genius.