Everyone loves Potatoes Lyonnaise, but not everyone wants the heavy feeling when they get up from the table. This is delectable with plain roast chicken or any other meat.

Serves 4 to 6

2 medium yellow onions, cored and quartered lengthways
1/4 cup olive oil
kosher salt and freshly ground black pepper, to taste
2 tbsp butter, preferably unsalted
2 tbsp flour
1 cup heavy cream
1/4 cup dry white wine
freshly grated nutmeg, to taste
3/4 cup finely grated fresh parmigiano reggiano cheese
4 oz mountain gorgonzola cheese, crumbled
1/4 tsp paprika

Heat the oven to 350F
Toss the onions with the oil in a 9 x 11 (or 13) inch baking dish and season with salt and pepper.
Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside.
Heat the oven to broil

Heat the butter in a 2 qt saucepan over medium-high heat; add the flour and cook, stirring, until smooth, about 1 minute.
Add the cream and wine and cook, stirring, until thickened, about 5 minutes.
Season the sauce with salt and pepper and a good amount of grated nutmeg

Pour the sauce evenly over the onions.
Sprinkle with parmesan cheese, dot with the crumbled Gorgonzola and sprinkle with paprika.
Broil until the cheese is melted and golden brown on top, about 3 mins

 
 
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