Total Time
55mins
Prep 15 mins
Cook 40 mins

A wonderful, and tasty little side dish, for you onion lovers. (prep time does not include boiling onions)

Ingredients Nutrition

Directions

  1. Cook onions in water (enough to cover the onions) until tender; reserve 1/2 cup liquid from the onions, discard the remaining liquid.
  2. In a saucepan, melt 1/2 cup butter, whisk in flour, slowly add in the cream, and the reserved liquid from the onions; whisk until smooth and thick.
  3. Add in the cheddar and Parmesan cheeses, salt, pepper and the cayenne pepper; mix until the cheese are melted.
  4. Add in the onions, mix to combine.
  5. Transfer to a greased baking dish.
  6. In a small bowl, combine the breadcrumbs, melted butter and the 1-2 Tbsp grated Parmesan cheese; mix to combine.
  7. Sprinkle the breadcrumb mixture over the top of the casserole.
  8. Cover, and bake at 350 degrees for 40-45 minutes, uncover the last 20 minutes of baking to brown the top.
  9. Note: If desired, 2-3 cloves fresh minced garlic may be added to the melted butter before whisking in the flour.

Reviews

(9)
Most Helpful

I brought this dish to a holiday pot luck and got some good comments from happy onion eaters who went back for seconds. I followed the recipe, making three times the quantity for my crowd. Instead of the small pearl onions (too time consuming to handle 72 or more!) I cut some huge sweet onions into eight wedges, cooking them in boiling water as directed and then folding them into the cream sauce. I used bread in small cubes to cover the top of the casserole, which gave the finished dish a nice crunch in contrast to the creamy onions. I noticed a lot of people sprinkling salt and pepper on their portion, and think that next time I will increase the seasoning, including the cayenne pepper. All in all a successful and delicious recipe!

Geema December 13, 2006

Very good. The only grocery store nearby was completely out of frozen onions AND those little boilers. *sigh* So I recruited my 11 year old to pop the pearl onions out after I blanched them. :D She pretty much took over this dish once she realized it was easy. LOL. We didn't add any salt because of my hunnie's diet, but did add about 1/8 tsp of ground mustard. We're definitely making this again!

guambyrd December 29, 2012

Rich, fattening and delicious. Perfect for Thanksgiving dinner and it's on the menu now. We loved this recipe.
Thanks for sharing

RichCigarettes November 03, 2010

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