Pear & Red Onion Gratin

Pear & Red Onion Gratin

8 Reviews
From: EatingWell Magazine, October/November 2006

Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 large red onion
  • 3 ripe Bosc pears
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ⅓ cup grated Parmigiano-Reggiano
  • 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)


  • Active

  • Ready In

  1. Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.
  2. Preheat oven to 400°F.
  3. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
  4. Roast for 30 minutes, stirring twice.
  5. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
  • Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
  • To make your own breadcrumbs:Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Nutrition information

  • Per serving: 186 calories; 7 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 4 g protein; 39 mcg folate; 3 mg cholesterol; 12 g sugars; 1 g added sugars; 69 IU vitamin A; 8 mg vitamin C; 75 mg calcium; 1 mg iron; 235 mg sodium; 216 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1 fruit, 1 vegetable, 1 fat

Reviews 8

April 14, 2014
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By: EatingWell User
Surprisingly tasty, savoury dish I was skeptical of this recipe, but have a lot of red onions to use up. It was very tasty and a big hit - served 6. I served it with a roast pork and asparagus. It cooked down, and didn't fill the pan as much as I hoped, so next time I might double if feeding a bigger crowd. A tasty addition would be just a touch of a blue or Gorgonzola cheese. Pros: Easy, few ingredients
February 02, 2013
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By: hlnjff
Pear & Onion: gluten-free options? Sounds great, but I don't want gluten: any suggestions? I have tried gf bread crumbs in other recipes, usually does not work well.
January 11, 2012
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By: EatingWell User
Something different and really tasty I followed the recipe exactly in making this dish and it was really wonderful. Light, flavorful, and something different. It paired very well with pork chops and was a nice change from typical vegetable dishes. I threw together a green salad to go with it and we all left the table satisfied. Pros: Easy, fresh, unusual
January 02, 2012
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By: EatingWell User
Very Delicious I made this dish and it was very good, I pigged out on it. The cheese in the beadcrumbs really is good, mine turned out a little spicey because I used lots of black pepper and probably more fresh thyme than 1 Tbsp. I found it a little touchy to turn over while baking, as well as tossing with only 1 Tbsp of oil initially. I added a little more oil initially and turned it over after 30 mins. of baking only once before I added the breadcrumbs. Cons: not understand why the onion had to be soaked
October 01, 2011
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By: EatingWell User
Veggie Hit This was a fabulous dish. I served with along side a vegan lentil and walnut loaf, some steamed carrots, and sauteed squash, peppers, and onions. Eventhough it was a side dish, it stole the show. Pros: Easy, Tasty!!!!!, Unique, Complex, Impressive
October 15, 2010
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By: EatingWell User
My entire family (emphatically the guys did) voted this a KEEPER when it adorned our Thanksgiving table last year. Even the one-year-old twins loved it.
August 28, 2010
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By: EatingWell User
I have served this many times, always to positive comments.
December 21, 2009
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By: EatingWell User
Recipies like these are nutritious and as a person who is not crazy about fruit, it's the best way to incorporate fruit into my diet. Great idea!
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