Gratineed Mustard Creamed Onions

Wonderful side for a special occasion like Christmas or Thanksgiving.
Photo by Laurie S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pound white pearl onions

  • 2

    tablespoons unsalted butter

  • 2

    tablespoons all-purpose flour

  • 1

    cup whole milk

  • 3

    tablespoons cream Sherry

  • 1

    tablespoon grainy mustard

  • 1

    tablespoon Dijon mustard

  • 1/4

    teaspoon grated nutmeg

  • 1/2

    cup grated Parmigiano-Reggiano

  • Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)

Directions

Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel. Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes. Preheat broiler. Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.

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