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Baked pistachio gratin onions

by Ada Parisi
5 min read
Cipolle gratinate al pistacchio

I could write an ode to onions: this humble and versatile vegetable, indispensable in the kitchen, manages to become the protagonist of delicious dishes. At the top of my preferences are the STUFFED ONIONS in the summer version, with tomato sauce (even in VIDEO RECIPE). But even these baked pistachio gratin onions are delicious. And much easier to prepare. Baked onions are easy to make and read, but the anchovy-based gratification, breadcrumbs, spices, herbs and pistachio makes them even more delicious. Now that temperatures have dropped we can start turning on the oven again, How about? Also because sweet, gratin vegetables and savory pies are the nice things of autumn, along with the colors of the leaves and the scent of roasted boilers.

Baked onions, how to get a perfect gratin

My suggestion is to use Tropea Igp onions, sweet and beautiful purple, but even with the simple golden onion you will get a great result. The gratin is made from breadcrumbs, Parmigiano Reggiano, Marjoram, Thyme, extra virgin olive oil flavored with anchovies, Sicilian style, pistachios.

Not to make the grating too dark, I suggest you cook onions first, on parchment paper greed with extra virgin olive oil, 5-7 minutes. And then complete the cooking after distributing the mixture for grating. These baked pistachio gratin onions are eaten in a bite:. Cut the onions into slices about one centimeter thick, because during cooking they dehydrate by shrinking.

If you have already tried GRATIN MUSHROOMS WITH HAZELNUTS, you'll know that you can consider these gratin vegetables both as a starter and as a side dish. The baked onion, in particular, it's perfect to accompany meat dishes like a rich ROAST PORK WITH PLUMS, along with baked or grilled potatoes. At this point, I'll leave you to the recipe and wish you a good day!

Cipolle gratinate al pistacchio


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


3-4 medium red onions
80 grams of breadcrumbs
30 grams of Parmigiano Reggiano 30 months
Thyme, Marjoram, oregano, to taste
Pistachio Dop, to taste
extra virgin olive oil, to taste
4-5 anchovies fillets
salt and pepper, to taste


Grated pistachio onions

Peel the onions, remove the peel and cut them into slices about one centimeter thick. Line a baking tray with parchment paper and grease it lightly with extra virgin olive oil. Sprinkle with a little salt until you arrange the onions. Brush with a little salt and extra virgin olive oil. Preheat the oven to 180 degrees and cook the onions for 5-7 minutes or until lightly wilted and soft.

While the onions cook, prepare the breadcrumbs for the grating. Brown the anchovies in extra virgin olive oil over low heat, until the anchovies have melted, as you can see in the step-by-step photos. Add the breadcrumbs and brown, always on low heat, until golden brown.

Put the mixture in a bowl and leave to cool. Add the grated Parmesan Cheese, thyme, the majorana and/or oregano, a tablespoon of finely chopped pistachio, a little pepper. Taste and add a pinch of salt and a drizzle of oil if necessary: you have to get a flavorful compound, soft and grainy.

Coarsely chop a little more pistachio. Spread the grating mixture on the onions and add the chopped pistachio. Sprinkle with a little oil and gratin in the oven for 3-5 minutes: the panure should be crispy but not dark. Serve the baked onions gratin to pistachio immediately, but they're also good cold. Bon appétit!


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