Pear and Red Onion Gratin

This savoury pear and red onion gratin recipe is perfectly suited to a cozy supper on a chilly night. Caramelized red onions provide an intense sweetness with just the right amount of sharpness to offset the fresh flavour of the pears. That combination mixed with aromatic thyme and an unexpected cheesy topping makes for a heavenly side dish. Bosc pears are strong-flavoured and hold their shape when cooked, making them well suited for this savoury side dish.

Pear and Red Onion:
1 Tbsp. extra-virgin olive oil
1 large red onion, thickly sliced
3 large Bosc pears
1¼ tsp. dried thyme
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Topping:
1 cup dried breadcrumbs (thick Panko are best)
⅓ cup Parmesan cheese, grated
2 Tbsp. butter, melted

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large skillet set over medium-high heat, sauté the red onions until they start to brown around the edges. Transfer them into a casserole dish and set it aside for a moment.

Core the pears and cut them into thick wedges. Toss the pears with the reserved onions, thyme, salt and pepper. Bake the gratin, covered, for 25-30 minutes.

Stir together the breadcrumbs, cheese and butter, melted. Sprinkle the topping over the pear onion gratin and bake it, uncovered, for an additional 25 minutes, or until the topping is golden brown and the gratin is bubbling hot and tender.

Makes 6-8 servings.