Walla Walla Onion Gratin

I have a box of my Mother's old cookbooks that I love to browse through when I'm in the right mood. These old books have years of notes in the margin's and many wonderful memories attached to the recipes inside. She adjusted ingredient lists until she got the results she wanted and occasionally there was just one word written on the top of the page. When she wrote "excellent," she meant it. This so noted recipe is from "Portland's Palate, A Collection of Recipes From the City of Roses" published by The Junior League of Portland in 1992.

Walla Walla onions are at the height of their very short season right now so stumbling across this recipe was just plain luck. Any sweet onion would work well. It's the Walla Walla that is so special to us here in the Pacific Northwest.

Walla Walla Onion Gratin

3 large or 6 small Walla Walla onions, peeled and sliced into 1/4 inch slices

1/3 cup butter

1 cup seasoned bread crumbs, toasted

2 cups milk

3 eggs, lightly beaten

Salt and Pepper

2 cups sharp Cheddar cheese, grated

In a saute pan over medium high heat melt butter. Saute sliced onions in butter until softened. Butter a 9x12 inch gratin dish. Line the bottom with 3/4 cup of the toasted bread crumbs. Place onions on top of the crumbs.

In a mixing bowl combine milk, eggs, salt and pepper and pour over onions. Sprinkle cheese over the mixture, then top with remaining crumbs. Bake at 350 degrees for 30-35 minutes. Remove from the oven and cover the dish with foil for about 20 minutes before serving.

I hope you enjoy this very simple and delicious recipe.

I second my Mother's comment: Excellent.