I was introduced to this dish at a family Thanksgiving dinner. The casserole is more a condiment than a side dish, so don’t be scared by the amount of cheese in the dish, as the serving size will be small. Serves 6 to 8 as a side dish.
Butter, for greasing baking dish
6 large onions, sliced
Freshly ground pepper
1½ cups (6 ounces) shredded Havarti
10 ounces Boursin cheese (substitute herbed goat cheese)
1½ cups (6 ounces) shredded Gruyere
Heat oven to 350℉.
Grease a 2-quart baking dish with butter.
Layer ⅓ of the onions into the dish and top with Havarti and a few pinches of ground pepper. Top with another ⅓ of the onions and top with Boursin and a few pinches of ground pepper. Put the rest of the onions into the dish and top with the Gruyere and a little pepper. The onions may be falling out of the top of the baking dish at this point; press them down as best as possible––they’ll collapse during baking.
Place the dish onto a baking sheet (in case any oil drips out of the pan). Bake for about 1 hour, or until the onions are tender.