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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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November 4, 2010

Fall Sky & Fall Pear & Red Onion Gratin

I've said it before, but I'll say it again, fall is my favorite season.  There are many reasons I can think of to enjoy it, one of them being, the evening sky we are presented with when the wispy clouds find there way into our skies above.

No words necessary.  Just the beauty to view.

Another favorite of fall for me, is all of the harvest foods waiting to be prepared and enjoyed.  I was scanning the internet for some fresh, new Thanksgiving Day recipes to try out for this year and I came across this delicious looking Pear and Onion Gratin and wanted to share it with you.  It involves fall pears and sweet red onions.  Need I say more?

I can see this dish accompanying a pork roast tenderloin for a nice harvest meal.

Photo by Eating Well

Fall Inspired Pear and Red Onion Gratin

8 servings

1 large red onion
3 ripe Bosc pears
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper, to taste
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup grated Parmigiano-Reggiano

1. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

2. Preheat oven to 400°F.

3. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.

4. Roast for 30 minutes, stirring twice.

5. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.

Recipes you might enjoy:

Maple Chili Glazed Pork Medallions
Grilled Thai Tenderloin Cutlets

Happy Thursday!

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1 comment:

The Weaver of Grass said...

Thank you for this recipe, I have noted it down. We have pears and red onions in the garden so shall probably try it soon.
I always read your blog and enjoy it, but sometimes I find it impossible to leave a comment as I just can't get to the right page.