Gratineed Mustard Creamed Onions

4.6(22)

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

by Melissa Roberts·published 2007-10-15

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Servings

Makes 8 servings

Total time

1 min

Calories / serving

—

Ingredients (10)

serves

2 pound white pearl onionspearl-onion
2 tablespoons unsalted butterbutter
2 tablespoons all-purpose flourflour
1 cup whole milkmilk
3 tablespoons cream Sherrycream-sherry
1 tablespoon grainy mustardmustard
1 tablespoon Dijon mustarddijon-mustard
1/4 teaspoon grated nutmegnutmeg
1/2 cup grated Parmigiano-Reggianoparmesan
Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)

Instructions (4 steps)

01Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
02Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
03

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Not rich — missing servings, total time, or calories.