French Onion-Rutabaga Baguette au Gratin

September 27, 2011
2 Ratings
  • Serves 6 (A serving is 1 baguette slice with rutabaga/onion mixture evenly divided into 6 portions). Doubles easily.
Author Notes

This is a main side dish that easily compliments prime rib or turkey; rutabaga’s earthy flavor, French onion pizzazz, caramelized onion, dots of cream and melted, browned Gruyere over stale baguette slices. Other root vegetables could easily be substituted…you make the call.

Anyway, the rutabaga from our garden harvest coupled with French onion soup flavors, a favorite of mine, is what inspired this recipe; it is always enjoyed by all.

*This recipe was a Whole Foods Market Au Gratin contest winner back when Food52 was connected with them.

What You'll Need
  • 6 stale baguette slices cut from 1/2 to 1 inch thick. Set aside until needed.
  • 2 medium rutabaga, (about ½ pound) sliced 1/4 inch thin
  • 3 medium sweet onion, thinly sliced
  • 1 stick of salted butter, @ room temp. - assures you will have enough, will not use it all
  • 1-1/2 cups shredded Gruyère cheese
  • Salt and Pepper
  • Sherry (Lustau Dry Amontillado is my favorite to use)
  • Heavy cream
  • 8x5 oven & broiling safe baking dish – this recipe can easily be doubled
  1. Preheat oven to 350 degrees.
  2. Sauté the onion in a couple tablespoons butter and a tablespoon of sherry, until browned and limp - set aside. NOTE: I always save 6 raw onion rings aside for garnish.
  3. Blanch the rutabaga slices in salted boiling water for 3 minutes. Remove from water and drain. (It’s best to use young rutabaga; the older ones that are drier and tougher may need to blanch a little longer).
  4. Coat the inside of the baking dish with butter. Add the rutabaga slices; it’s ok to overlap, season with salt and pepper. Sprinkle 1/2 cup cheese over the top and dot with cream – about 6-8 teaspoons.
  5. Top with the sautéed onion, season with pepper and dot with 6-8 teaspoons cream. Sprinkle 1 tablespoon sherry over the top.
  6. Add 6 stale baguette slices that have been buttered on both sides. Dot the top of each baguette slice with sherry and cream.
  7. Top with the remaining cheese. Optional - add a raw onion ring over each baguette slice.
  8. Bake for 30 minutes or until it starts to bubble; for the last few minutes broil a couple minutes to brown the top.
  9. Let cool for 15 minutes before serving.

See what other Food52ers are saying.

  • lapadia
  • SKK
  • Niknud
  • Midge
  • aargersi

19 Reviews

Mossbarger August 9, 2012
this dish was amazing made last night for the family beautifuly done
lapadia August 10, 2012
Thanks for the feedback, I am thrilled you and your family enjoyed it!
lapadia October 8, 2011
**tweaked..a little bit on 10-8
spicecat October 3, 2011
YUM! Can't wait to try this one!
lapadia October 3, 2011
Thanks, and enjoy, spicecat! :)
SKK September 28, 2011
Can't wait to try this! Really original use of flavors.
lapadia September 28, 2011
Thanks, SKK! Would love to hear back after you have tried this :)
Niknud September 28, 2011
How decadent! Mmmmm...melty cheese and booze - two things I always try to incorporate into my meals!
lapadia September 28, 2011
Thanks, Niknud! Oh, and I like that...incorporating melty cheese & booze :)
Midge September 28, 2011
lapadia, you are the root veggie queen! Rutabagas and Gruyere and sherry, yum!
lapadia September 28, 2011
Thanks so much, Midge :) this really is a tasty combo of flavors!
aargersi September 28, 2011
Oh I love the bread layer with the rooty goodness - yum!
lapadia September 28, 2011
Thanks, aargersi, and I love that - "rooty goodness" a perfect description!
drbabs September 28, 2011
oh, wow
lapadia September 28, 2011
Thanks, drbabs! :) would love to hear back if you try this...
Fairmount_market September 28, 2011
This looks delicious lapadia!
lapadia September 28, 2011
Thanks so much, F_m! Would love to hear back if you try this out...
wssmom September 27, 2011
mmm sherry and rutabagas, LOVE!!!
lapadia September 28, 2011
Thanks, wssmom! I find myself using sherry in a lot of recipes..a favorite of mine :)