Onion and fennel gratin

Onion and fennel gratin recipe

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  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 170 calories / serving


  • 3 bulbs fennel, cut into wedges
  • 2 onions, cut into wedges (leave root attached)
  • 200g (7oz) crème fraîche
  • 100ml (3½fl oz) chicken stock, ideally fresh
  • nutmeg, for grating
  • 25g (1oz) Parmesan, finely grated

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    10g 50%
  • Sugars

    5g 6%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 6.2g Protein 3.6g Fibre 3.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil, add the fennel and onions and cook for 5 minutes, or until tender. Drain and tip into a large baking dish.
  2. Mix the crème fraîche and chicken stock, and season with pepper, salt and grated nutmeg. Spoon the sauce over the vegetables then scatter over with the grated Parmesan cheese.
  3. Bake the gratin for about 20 minutes, or until bubbling and golden. Let it sit for a few minutes before serving.

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