Over-The-Top Creamed Onions
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 bunch leek, white parts only sliced and rinsed well
- 3 red onions, sliced lengthwise
- 3 sweet onions, sliced lengthwise
- 453.59 g package frozen pearl onions, thawed
- 6 shallots, sliced
- 3 garlic cloves, minced
- 73.94 ml butter
- 473.18 ml heavy cream
- 236.59 ml panko breadcrumbs
- 118.29 ml grated parmesan cheese
- 118.29 ml chopped fresh parsley
- 0.25 ml black pepper
- 44.37 ml butter, melted
directions
- Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside.
- In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
- Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
- Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
- Combine onion and cream mixtures; pour into a 2-quart baking dish.
- Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!