| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 8 servings (2 1/2 to 3 cups) |
Ingredients
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced small
- Kosher salt and freshly ground black pepper
- 1 pint heavy cream
- 1/2 cup finely grated Gruyere
- 1/2 cup finely grated Parmesan
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly grated nutmeg
- 8 “grates” lemon zest (about 1/2 teaspoon)
Instructions
- Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
- Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
- Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 293 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 87 mg |
| Sodium | 219 mg |
Reviews
Thoroughly delicious. Substituted 4 ounces of feta for the two cheeses and used the zest of a whole lemon and about a half teaspoon of juice. This was marvelous with artichokes.
Delish!
We made this for the pork shoulder that was made on the show. What a great addition. We will make this over and over. Soooo good!