Pearl Onion And Turnip Gratin

Pearl Onion And Turnip Gratin
Pearl Onion And Turnip Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 20

    ounces pearl onions

  • 2

    cups canned low-salt chicken broth

  • 2

    cups canned beef broth

  • 8

    cups diced peeled turnips (from abt 6 large)

  • 3

    tablespoons butter

  • 1/4

    cup all-purpose flour

  • 1

    teaspoon dried thyme

  • 1/2

    cup whipping cream

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    cups grated Gruyère cheese - (abt 8 oz)

Directions

Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions. Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.) Preheat broiler. Transfer mixture to 11- by 7- by 2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes. This recipe yields 12 servings.

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