Saturday, April 23, 2011

Creamed Onions

6 T unsalted butter, divided
4 pounds Vidalia onions, cut into wedges
pinch of nutmeg
pinch of cayenne pepper
salt and pepper to taste
3 T dry white wine
1 1/4 cups half-and-half
3 T all purpose flour
1 cup Panko breadcrumbs
2 T chives, chopped

Preparing the creamed onions:
Preheat the oven to 350 degrees F.

Melt 4 tablespoons butter in a stove-proof gratin dish over medium-high heat; add 4 pounds Vidalia onions and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.

Serves 8


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