Apple Season

Fall is definitely apple season, and I want to use them every way I can. This Apple Onion Cheese Gratin was an incredibly delicious way to eat the season's bounty. It was rich and creamy with a nice tang from the apples and onions. We paired this side dish with chicken and tofu covered in a mustard, maple syrup glaze and a simple salad. The glaze consisted of 3 parts mustard to 1 part maple syrup and a sprinkle of salt and pepper. I have to say that this is one of my favorite fall meals I have had in a while.

Apple Onion Cheese Gratin (Moosewood Restaurant New Classics, The Moosewood Collective)

1 cup milk
1 Tbs. butter
1 Tbs. unbleached white flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
pinch of ground cloves
4 cups peeled, cored, and sliced apples, such as Mutsu
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts
1 cup bread crumbs

1. Preheat the oven to 350. Lightly oil an 11 x 7-inch baking dish.
2. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.
3. Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs (seasoned with brown sugar, if you like).
4. Bake uncovered for 45 minutes, until the top is golden and crisp.