Aunt Helen’s Three-Cheese Onions

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.

Check out all of our other delicious onion recipes!


Mary Reilly

Mary Reilly is the publisher and editor-in-chief of Edible Pioneer Valley. She is a local leader for the Chefs Collaborative Western MA chapter, and a member of Les Dames D’Escoffier and the IACP. In a past life she was the chef-owner of Enzo Restaurant & Bar. When not writing, editing, or engaged in supersecret publisher activity, she can be found experimenting in her kitchen.