We believe caramelized onions may be the key to all culinary success—they make just about everything taste better! In this gratin, they are the perfect sweet, soft foil to hearty kale. The key to making achingly sweet, meltingly delicious caramelized onions is to take it nice and slow. Higher heat will cook the onions, but they won’t caramelize.
- Yield: 8-10 Servings
- Melt 1 tablespoon of the butter in a Circulon Symmetry Choclate skillet over medium heat. Add the onion, sugar, thyme, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; cook, stirring occasionally, until golden, about 18-20 minutes. Transfer to a bowl.
- Preheat the oven to 425°F.
- Wipe out the skillet and melt 1 tablespoon of the remaining butter over medium heat. Add half of the kale and cook, tossing, until slightly wilted, about 1 1/2 minutes. Transfer kale to the bowl with the onions; repeat with the remaining butter and kale.
- Add half of the Gruyere cheese, 1/4 cup of the Parmesan cheese, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the kale mixture and toss well. Transfer to a nonstick 9 by 13-inch baking pan. Pour the cream over the kale then sprinkle with the remaining Gruyere and Parmesan cheeses.
- Bake in the center of the oven until the cream has thickened and the cheese is golden brown, about 53-55 minutes. Let stand 10 minutes before serving.
To make short work of removing the kale ribs/stem, fold the leaf in half, with the stem along the fold, and simply make one cut to remove it. The easiest (and best!) way to wash kale is to fill a large bowl or your clean sink with cold water; immerse the trimmed kale and swish it around to dislodge the dirt. Raise the leaves out of the water and transfer to a colander or towel (the dirt will have fallen to the bottom).