Apple Onion Cheese Gratin

I have a friend who lives every nerd’s dream.

from pencilleddaydream

He works in the comic book industry.


Sometimes my friend supplements his income by selling various crap on Amazon.

from sftandthe101challenge

Occasionally he’s a generous friend who spreads the joy around, and happily I was recently the beneficiary of such an item.

from cdc

The item? The Moosewood New Classics Cookbook.

from moosewoodcooks

And boy, is it a treasure.

One of the gems within it’s pages is a recipe for apple-onion gratin. It sounded fascinating and after a quick look at the ingredients I realized I had everything on hand.

from sing365

Eh, what the hell.

Turned out that it’s amazing. Wonderfully unique, kinda odd, and just amazing.

First, gather your ingredients:

  • 4 cups of peeled, sliced apples (about 5 medium sized apples)
  • 1 cup chopped onions (about 2 medium-to-small sized onions)
  • 2 cups grated sharp cheddar (don’t settle for medium. please.)
  • 1 T butter
  • 1 T AP flour
  • 1 c milk
  • 1/2 nutmeg
  • 1/2 t salt
  • tidge of cloves
  • handful of chopped walnuts
  • bread crumbs

First, preheat the oven to 350. Then peel and chop the apples.


I’m not a stickler about getting every shred of skin off. I’ve got bigger fish to fry.

4 cups of apples

Spread the apples in a baking dish.

in the dish

Because I’m not trying to feed an army, I split the ingredients between a small glass baking dish and a foil freezable container for later.

Now chop up your onions.

1 cup onions

Spread them in the dish over the apples.


Now spread the shredded cheese over the apples and onions.


When that’s all nice and ready, get out a small saucepan and start heating the milk. You don’t want to scald or boil it, just heat it up pretty good.


While that’s warming, get out another saucepan and melt the tablespoon of butter.


When that’s all melty, add the flour and whisk to start the roux.

starting the roux

Slowly add the milk while constantly whisking.

adding milk

Add the nutmeg, cloves, and salt.

the spices

When it’s nice and combined, pour it over the stuff in the dish.

poured over the dish

Now top with the walnuts and breadcrumbs.

ready to bake

Bake uncovered for about a hour, or until you’ve reached your desired level of brown.

I was a little concerned about the raw onions. I really don’t like crunchy onions in my casseroles. However, the juice from the apples and the cream sauce perfectly cooked the onions. If I had gone with my first instinct, I would have sautéed the onions and that would have totally changed the flavor profile of this dish and the balance would have been destroyed.

Bottom line: don’t change a thing.

It was delicious.


suck it, martha.

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Categories: Food & Drink


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