Caramelized Onion and Fennel Gratin
Yield: 12 servings
2 tablespoons Olive oil
5 Medium yellow onion, thinly sliced
3 Fennel bulbs, thinly sliced
4 cloves garlic, minced
2 teaspoons Fresh Thyme, chopped
2 teaspoons Kosher salt
1 teaspoon cracked black pepper
1 tablespoon Dijon-style mustard
2 tablespoons vegan butter
1/2 cup Panko breadcrumbs
1/4 cup Vegan Parmesan cheese
2 teaspoons Fresh Parsley, chopped
METHOD:
Heat olive oil in a large cast iron skillet (or sauté pan). Add onion, fennel, garlic, thyme, salt and pepper to pan and sauté over medium heat until caramelized (about 15 to 20 minutes). Once the onion mixture is caramelized, stir in mustard and butter and mix until fully incorporated. Season with salt and pepper to taste.
In a small bowl, mix the panko, parmesan and parsley. Sprinkle the panko mixture evenly on top of the caramelized onion and fennel filled cast iron skillet.
Place skillet in a 425 degrees F oven until the panko mixture is golden brown (about 8 to 10 minutes)
Chef Tip:
The caramelized onion mixture can be made a day in advance to cut prep time if needed.
Recipe provided for the National Onion Association by: Executive Chef Alexi Mandolini, The Easy Vegan, Denver, Colorado
