This recipe highlights the best of both worlds. The fibrous and earthy world of vegetable, and the sweet and succulent world of fruit. This is a pear and red onion gratin with Herbs de Provence and it’s sweet, savory with a bit of crunch! I think you’ll like this friends.
I found this recipe about six months ago and for some reason tucked it away. “Why oh why?!” I ask myself. I’ve missed out on this easy recipe for six months. Shame on me. But here it is now, making it’s debut!
I didn’t deviate too far from the original recipe, which I found on EatingWell Magazine. I used Herbs de Provence for a richer and aromatic flavor and only two Bartlett pears because I didn’t have Bosc; I used two because a third pear over-crowded my baking dish. I also reduced the amount of olive oil because I didn’t feel the gratin needed all the recommended amount. The onion and pear would eventually release their natural juices and add moisture and flavor anyway!
So, I mentioned you would like this recipe…well, here’s why! First, it’s damn tasty! Second, there are very few ingredients. Third, it’s completely packed with fiber and good nutritious things, which also means it’s good for your well-being. Lastly, it’s uber easy to make. No joke.
Nutritional perks –
- Pear – a good source of Vitamin C and copper. Copper protects the body from free radicals. The fruit also promotes cardiovascular and colon health.
Red onion – lowers high cholesterol levels and high blood pressure. Supports gastrointestinal health.
Pear and Red Onion Gratin with Herbs de Provence
Adapted from EatingWell Magazine
– 1 large red onion, chopped into wedges
– 2 Bartlett pears, halved and cored and cut into slices
– 4 tsp extra virgin olive oil
– 2 tsp Herbs de Provence
– 1/4 tsp sea salt
– pepper to taste
– 1 cup course bread crumbs
– 1/3 cup fresh grated Parmigiana-Reggiano
Preheat the oven to 400 degrees.
Place onion in a 9×9 casserole or baking dish and add the pear slices. Sprinkle the Herbs de Provence, salt and pepper on the onion and pear. Toss the onion and pear in 3 tsp of olive oil.
Cover with foil and roast for 30 minutes. Stirring two times.
Meanwhile, combine the breadcrumbs, cheese and remaining 1 tsp olive oil in a bowl. Remove the dish from the oven after 30 minutes of roasting and sprinkle the breadcrumb mixture on top. Return to the oven and bake for 20 to 30 minutes or until the breadcrumbs are browned.
Cool for 10 minutes and eat!