Prep 15 mins
Cook 40 mins
A wonderful, and tasty little side dish, for you onion lovers. (prep time does not include boiling onions)
- 24 small white onions, peeled
- 1⁄2 cup butter
- 1⁄2 cup flour
- 2 cups whipping cream, unwhipped
- salt and pepper
- 2 tablespoons grated parmesan cheese (optional)
- 1 dash cayenne pepper
- 1⁄2 cup sharp cheddar cheese, shredded
- 1⁄2 cup breadcrumbs
- 2 -3 tablespoons melted butter
- 1 -2 tablespoon grated parmesan cheese
- Cook onions in water (enough to cover the onions) until tender; reserve 1/2 cup liquid from the onions, discard the remaining liquid.
- 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.
- Add in the cheddar and Parmesan cheeses, salt, pepper and the cayenne pepper; mix until the cheese are melted.
- Add in the onions, mix to combine.
- Transfer to a greased baking dish.
- In a small bowl, combine the breadcrumbs, melted butter and the 1-2 Tbsp grated Parmesan cheese; mix to combine.
- Sprinkle the breadcrumb mixture over the top of the casserole.
- Cover, and bake at 350 degrees for 40-45 minutes, uncover the last 20 minutes of baking to brown the top.
- Note: If desired, 2-3 cloves fresh minced garlic may be added to the melted butter before whisking in the flour.
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!
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!
Rich, fattening and delicious. Perfect for Thanksgiving dinner and it's on the menu now. We loved this recipe.
Thanks for sharing