Creamed Pearl Onion Gratin
Equipment
- saucepan
- heavy saucepan
- 1 quart baking dish
- Food thermometer
Ingredients
Creamed Onions:
- 1 10 to 12 oz pkg fresh pearl onions OR 1 16-oz package frozen pearl onions
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1-1/4 cup half and half
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp dry ground mustard
- dash of ground nutmeg
- 1-1/2 cup (6 oz) shredded white sharp cheddar cheese
Crumb Topping:
- 4 tbsp butter, melted
- 1-1/4 cup fresh whole wheat bread crumbs (about 3 slices of bread)
- 1 to 2 tsp chopped fresh thyme
Instructions
For the Creamed Onions:
- Wash hands with soap and water.
- If using fresh onions, scrub them with a clean vegetable brush under running water. Place onions in a saucepan; add water to cover. Bring to a boil; reduce heat and simmer 6 to 8 minutes or until onions are just tender. If using frozen onions, read the package instructions for directions on how to cook the frozen onions safely.
- Melt 2 tablespoons of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until sauce is thickened.
- Add salt, pepper, ground mustard, and nutmeg. Add 1 cup of the shredded cheddar cheese; stir until cheese melts. Gently stir in drained onions.
- Pour onion mixture into a lightly greased 1-quart baking dish. Sprinkle evenly with remaining ½ cup shredded cheddar cheese.
For the Crumb Topping:
- Wash hands with soap and water.
- Gently rub thyme under cold running water.
- Combine breadcrumbs and chopped thyme. Toss breadcrumbs with the 4 tablespoons of melted butter until crumbs are well coated. Sprinkle evenly over onion mixture.
- Bake, uncovered, at 350 °F for 25 to 30 minutes, until the internal temperature reaches 165 °F on a food thermometer and the top is golden brown.
- If you will not be serving right away, reduce oven temperature to 200 °F and keep in oven until it is time to eat. Enjoy!
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org