Onion and prawn gratin
In summer I have friends with vegetable gardens who supply me with some especially delicious onions that are the basis of many of my dishes, and although it's a bit harder for me to use the oven this month, if I have to bake something else, I take advantage of it to prepare this onion and prawn gratin that we love.
Ingredients · Servings 4
- 4 medium onions
- 3 tablespoons of extra virgin olive oil
- A pinch of salt
- 16 legs
- 25g of extra virgin olive oil
- 50g of plain flour
- 350 g of milk
- 50g of pine nuts
- A pinch of salt
- 100g of cheese for gratinating
Method · 30 min
- Preheat the oven's broiler.
- Peel the onions and cut them into wedges that are not too thick.
- Heat extra virgin olive oil in a frying pan and, when hot, add the onions and a pinch of salt. Cover the pan so they steam and cook faster. After about 5 minutes, remove the lid to allow the water released by the onions to evaporate and the onions to finish cooking.
- Peel the prawns and remove the vein with a toothpick. Set half aside to garnish our gratin.
- Chop the other half and add them to the pan with the heat off: the residual heat and the gratin will do the rest to make them perfect.
- Chop the pine nuts and set aside.
- Put the extra virgin olive oil in a saucepan over the heat. When it's hot, add the flour and stir well.
- Pour in the warm milk and, stirring constantly, let the mixture thicken: it should have the consistency of a light béchamel sauce. Taste for salt and adjust if necessary.
- Add the chopped pine nuts and mix.
- Place the onion and prawns evenly distributed in the molds you will use for gratinating, pour the béchamel sauce over them, put the cheese on top and gratinate until golden brown.
- Pass the remaining peeled prawns through a pan with a drizzle of extra virgin olive oil, just for a few seconds, so that they are cooked but still juicy.
- Arrange the prawns on top as inspired. Serve immediately, being careful not to burn yourself.
Onion and prawn gratin
For the béchamel sauce
To conclude
For the béchamel sauce
