Prep 0 mins
Cook 20 mins
This recipe is by Jeff Smith, "The Frugal Gourmet". Hope you enjoy!
- 8 medium yellow onions, peeled and sliced
- 2 tablespoons butter
- 1⁄4 cup dry sherry
- 1⁄8 teaspoon nutmeg
- salt and pepper
- 1⁄4 cup heavy cream
- 1⁄2 cup grated swiss cheese
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese, for topping
- In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
- Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
- Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
- Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.
I halved this recipe to 4 servings.
I also could not get yellow onions, so used brown onions instead, but this was still great. The sherry and cream gave a lovely creamy yet rich taste, although I did use extra Parmesan cheese and really it was not necessary, I will stick to the recipe next time.
The onions are great as a side dish and were really tasty with our roast chicken.
Thanks Queen Dana for a wonderful and different way to serve onion.
Oh My Goodness were these good. Dana this is my favorite recipe of the Tour so far. These onions are awesome. Soft and tender, perfectly cooked and nestled in a delicious sherry cream nutmeg sauce studded with swiss and parmesan cheese. I was in the taste bud zone, they are that good. When they were all gone, I still wanted more. Thank you for sharing a recipe that I have placed in My Favorites Cookbook for 2012. Kudos .... Made for the Fearlless Red Dragon's - ZWT8 - France.
This recipe was very easy to make and quite a unique side dish. I made it for a dinner party for 10 and it got rave reviews from all - everyone wanted the recipe. The sherry does make a huge difference in taste - excellent served with pork roast.