creamed onion gratin with blue cheese

creamy onion gratin

This was a recipe I fell in love with the moment I saw it on Pinterest. A quick read through and I knew it would be completely delicious.

I love how onions become so soft, gooey and sweet when roasted, and in this recipe, the Gorgonzola (or blue cheese) adds a tasty salty dimension. The white sauce makes it unctuous and indulgent, and I can’t wait to make it again.

This is my third recipe in my ‘onion series’ and I must warn you that this is not for the health conscious or calorie conservative. Its perfect to serve as a side dish to a roast, or simply smear it onto crusty bread.

The initial roasting time might seem long but I have learned with onions that the longer they cook the better they are. Its how they break down and become caramelized and delicious. I have used milk instead of cream, with all the oil and cheese in the recipe I felt it was decadent enough, but decide for yourself, or use half cream and half milk.

Recipe | adapted from Saveur

  • 3 onions quartered
  • 1/4 cup olive oil
  • 1 small fennel bulb thinly sliced
  • 30g butter
  • 4 level tablespoons flour
  • 1 cup milk
  • 1/3 cup (80ml) white wine
  • 60g blue cheese
  • a small handful of grated Parmesan
  • pinch of nutmeg, salt and pepper to taste

Pre-heat the oven to 18-C / 350F and mix the onions & fennel with the olive oil, salt and pepper in an appropriately sized baking dish and roast for 1 hour.

While the onions are roasting, make the white sauce. Melt the butter in a small pot and then add the flour to form a roux. Using a whisk slowly add the wine and milk bit by bit until the flour has cooked through and the sauce is thickened. Season with nutmeg, salt and pepper.

When the onions & fennel have roasted, stir through the white sauce and break up the blue cheese into small chunks and dot around the dish. Return this to the oven for 10 minutes. Then take it out and add the Parmesan and place under the grill until the cheese starts to brown and bubbles.

To see my other onion recipes – take a look at these links:

red wine caramelised onions and goats cheese tartlets

crispy oven roasted onion rings with a jalapeno dip

A cheats pissaladiere with baguette

easy roasted red onions with thyme


I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.


I can also be found enthusiastically pinning beautiful food images on Pinterest.  







  1. Absolutely divine, will have to make this sadly without the fennel, something I can not get here in South India. Lets hope it still tastes as good as it looks in your beautiful photographs. Thank you. Carina

  2. I look like Hooch, (the dog from movie turner & hooch) with shoelaces hanging from my mouth… This on Toast, ooohh wow..

  3. Oh my word, that looks absolutely gorgeous Sam! (And today’s the perfect weather for this)

  4. Thanks Meridy, It really was one totally delicious. Its going down as a solid keeper in my house.

  5. Ha ha Flee you make me laugh. The next few recipes are for you, vegetarian delights.

  6. HI Carina, the fennel is totally unnecessary, I added it because I love it, but the original recipe is just onions.

  7. MMwwwaaah, Rubbs hands in evil anticipation…. Thanks Sam… Looking Forward to them. Have a stunning Monday

  8. I saw this recipe on your FaceBook page and am so thrilled that I could add it to flip book…now I can find the recipe when I need it …I can’t wait to try it.

  9. Hi Diane, that’s great (i cant even see it on Flipbook – must figure out how to do this) = 🙂

  10. Laura its like giving your mouth the biggest hug, Just make sure you go for a long walk afterwards 🙂

  11. Hi Sam, I just used the search feature in FlipBook to find your web site and used the + sign to add the page to one of my magazines. Can link back here via that :). Truth be told it was probably the long way round as I’m trying to figure it out too. I have to say that I love using it though.

  12. Oh man oh man oh man… I made this for the man and I last night. I had to sub the Gorg for a decent Parmesan, which I also used in the white sce for extra flavor and …. WOW…..
    This was phenomenal, the man wants it for dinner again tonight LOL…
    Thanks Mills
    *The mans Definition of Gorgonzola~ “stinky stuff that grows legs and walks around the kitchen” 🙂

  13. Hi Flee, glad you and the man liked and thanks for making me smile as usual 🙂

  14. Oh goodness … I may or may not have just drooled on my keyboard … yum!

  15. Hi – when do you add the fennel? I’ve gone to the original recipe and then read you added fennel as an extra but just not sure when to add?

  16. HI – sorry about that the fennel goes in with the onions. This is one of the most delicious dishes, I hope you make it and enjoy!

  17. Hi Sam – thanks for that. Wasn’t sure if the thinly sliced fennel would cook more quickly than the quartered onions so left it out this time – but, OH MY WORD was amazing! We all loved it! Definitely a keeper 🙂

  18. HI that’s great and yes, they kind of just melt in there. I have been dying to make this recipe again actually

Leave a Reply

Your email address will not be published. Required fields are marked *