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    Home » Recipes » Casseroles

    Fennel + Onion Gratin

    Published: Nov 15, 2021 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This crispy, cheesy fennel and onion gratin is perfect for the holidays and chilly winter months. The onions and fennel get cooked down in butter to become super sweet, tender and mellow. They get mixed with sharp Pecorino Romano cheese, fresh thyme and a splash of cream, then get baked with an ultra crispy breadcrumb topping. It's an easy, make-ahead side that's lovely with steak, chicken, turkey, pork or fish. 

    spoon full of fennel onion gratin in a cast iron skillet with fresh thyme

    Why this recipe works

    • Inspired by the creamed peal onions that often show up on the Thanksgiving table, this is a more modern take that tastes sooo much better.
    • Onions and fennel get cooked down to become super sweet, tender and mellow. Even self proclaimed fennel haters will fall in love!
    • Pecorino Romano cheese adds a sharp, salty flavor that pairs perfectly with the sweet fennel and onions.
    • Toasting Panko breadcrumbs in butter before baking ensures a perfectly light and crisp topping with no soggy bits.
    • Can be made entirely in advance for easy entertaining or bringing to a potluck.
    ingredients for fennel onion gratin on dark background

    Essential Ingredients

    • Onions - I love making this with sweet onions such as Vidalia, but regular yellow onions will still work great.
    • Pecorino Romano Cheese - Locatelli brand is the gold standard - use it if you can find it. You can substitute parmesan, however it will have a more mild flavor.
    • Panko Breadcrumbs - These light, airy Japanese breadcrumbs make the best topping. Substitute homemade bread crumbs made from torn stale bread if you can't find them.

    Step by Step Instructions

    • fennel being sliced on a mandolin on a wood cutting board
    • adding fennel to a pot with melted butter

    1. Use a mandolin or sharp knife to thinly slice the onions and fennel (use only the white bulb of the fennel and avoid the green stems). If the fennel is very large, remove the core with a knife before slicing, as it can be tough.

    2. Melt 2 tablespoons of butter in a large saucepan over medium heat, then add the fennel and give it a stir. Cover and let cook for about 10 minutes, stirring occasionally.

    • sautéing onions and fennel in butter in a pot with a wooden spoon
    • adding Panko to a cast iron skillet with melted butter

    3. Add the onions, stir, then cover and let cook until tender, stirring occasionally, about 15 minutes.

    4. While the fennel and onions cook, melt the remaining two tablespoons of butter in a medium saute pan. Add the Panko breadcrumbs and stir.

    • stirring toasted panko in a cast iron skillet with rubber spatula
    • pot of cooked fennel and onions with salt, pepper, heavy cream and thyme

    5. Continue stirring the Panko until golden and toasted, about 3 minutes. Set aside to cool.

    6. Once the fennel and onions are tender, add the heavy cream and fresh thyme, then season with salt and pepper to taste. Cook uncovered until the cream reduces by about ⅓, about 5 minutes.

    • stirring pecorino Romano cheese into pot with cooked fennel and onion
    • sprinting toasted panko over cast iron skillet with fennel and onions

    7. Remove the pan from the heat and stir in the Pecorino Romano cheese.

    8. Butter the inside of an 8-9 inch cast iron skillet or casserole dish, then pour in the mixture and smooth out the top. Sprinkle with more Pecorino Romano cheese, then the toasted breadcrumbs. If making the recipe ahead, let it cool, wrap tightly and refrigerate for up to 3 days before baking.

    9. Bake in a preheated 425 degrees F oven for about 20 minutes or until it's bubbling around the edges. If baking from the refrigerator, lower the oven temp to 375 and bake for 30 minutes total.

    close up of baked fennel onion gratin

    Tips for Success

    • Use a mandolin slicer for best results. This will result in uniformly thick slices of onion and fennel which will have a better finished texture. Nervous about using one? A cut proof glove is your best friend.
    • If the top is browning too quickly while it bakes, tent the pan with foil to slow the process.
    • This recipe can be made (before baking) up to 3 days ahead. Wrap tightly and store in the refrigerator, then bake at 375 degrees F for about 30 minutes. I do not recommend freezing.

    Faq

    Can anything be substituted for the fennel? I hate the taste of licorice.

    I promise there is virtually no detectable licorice flavor in the final dish. Trust me, I also hate licorice. However, if you can't find fennel or have an allergy, replace it with two more onions and the dish will still be great.

    Can I substitute half and half or coconut milk for the heavy cream?

    No, it simply won't work.

    Can I use any other cheeses?

    I love the sharp, salty bite of the Pecorino Romano up against the sweet onions and fennel, but feel free to have fun and experiment with different cheeses. I recommend sticking to hard cheeses, the sharper the better. You may need to add more salt depending on the cheese you choose.

    Can this be made ahead and frozen?

    No. Because of the cream, this dish will separate and get a curdled texture if frozen. It can be made ahead and stored in the refrigerator for up to 3 days before baking.

    fennel onion gratin in a cast iron skillet with spoon and scoop taken out

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    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

    Print

    Fennel and Onion Gratin

    fennel onion gratin in a cast iron skillet with spoon and scoop taken out
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This simple recipe for fennel and onion gratin is perfect for the holidays. The onions and fennel cook down to be super sweet with an ultra crispy top.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour
    • Yield: 6-8 servings 1x
    • Category: side dish
    • Method: oven
    • Cuisine: american
    • Diet: Vegetarian

    Ingredients

    Scale
    • 4 tablespoons butter, divided, plus more for greasing the dish
    • 1 large (or 2 smaller fennel bulbs), thinly sliced (if very large, remove the core)*
    • 2 medium-large sweet onions, peeled, halved and thinly sliced
    • 1 teaspoon salt, plus more to taste
    • freshly cracked black pepper to taste
    • 1 teaspoon fresh thyme leaves (sub ¼ teaspoon dried)
    • ¾ cup heavy cream
    • 1 ¼ cups finely grated pecorino Romano cheese
    • 1 cup panko breadcrumbs

    Instructions

    1. Preheat the oven to 425 degrees F.
    2. Melt two tablespoons of butter in a large saucepan over medium heat. Add the fennel, season with salt, stir, then cover and let cook for about 10 minutes.
    3. Add the onions, stir, cover, and cook, stirring occasionally, until tender, about 15 minutes.
    4. while the fennel and onion cook, melt the remaining two tablespoons of butter in a medium saute pan.
    5. Add in the panko breadcrumbs and stir around until they're golden and toasted. Set aside to cool.
    6. When the onions and fennel are tender, add the heavy cream and thyme, then season with salt and pepper.
    7. Cook uncovered for a few minutes until the cream has reduced by about ⅓, then remove from the heat and stir in 1 cup of Pecorino Romano cheese.
    8. Butter the inside of an 8-9 inch casserole dish or cast iron skillet, then add the fennel mixture and smooth out the top.
    9. Sprinkle with remaining Pecorino Romano cheese and then the toasted breadcrumbs.
    10. Bake for about 20 minutes or until its bubbling and golden brown on top.

    Notes

    • *For best results, use a mandolin slicer to cut the fennel and onions
    • If making ahead, assemble completely, but do not bake. Cover and store in the refrigerator up to 3 days ahead. Bake at 375 degrees F for about 30 minutes until its bubbling around the sides. If the top starts to get too brown, tent it with foil.

    Nutrition

    • Serving Size:
    • Calories: 312
    • Sugar: 8.8 g
    • Sodium: 824.9 mg
    • Fat: 19.3 g
    • Carbohydrates: 25.5 g
    • Protein: 10.3 g
    • Cholesterol: 57 mg

    Keywords: fennel, onion, gratin, cheesy, fennel, easy side dish

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

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    1. Danielle

      November 13, 2015 at 4:22 pm

      I'm a fennel fanatic. The rest of my family, not so much. They're all licorice-haters, too, so I get all the black jelly beans. But I think they'll go for this gratin since it's milder when cooked, plus butter and cheese. I've got all this stuff so I'll give it a test-run tonight. yumyum!

      Reply
      • Danielle

        November 20, 2015 at 3:27 pm

        We LOVED this! Pecorino is a good match for it, and the toasty topping was ridiculous.

        Reply
        • Coley

          November 23, 2015 at 6:45 pm

          Oh, yes! I'm so glad you guys loved it. Makes me a very happy lady! 🙂

          Reply
    2. London

      November 14, 2015 at 10:29 pm

      Hi Coley! Your nickname is actually the same as my husband's (his name is Cohl!) I just wanted to let you know that I think your videos are awesome. You've got a fun and sweet personality that definitely comes through on them. So happy I stumbled across your blog 🙂

      Reply
      • Coley

        November 16, 2015 at 8:58 pm

        Thank you so much! I'm happy to have ya here 🙂

        Reply
    3. Coley

      November 09, 2021 at 3:39 pm

      Such a hit at Thanksgiving! Not licoricey at all

      ★★★★★

      Reply

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