Creamed Parmesan Pearl Onion Casserole
Presented by: Sher Bird Garfield, Bellevue
Cook's Note: This recipe won a Blue Ribbon award on the "Just a Pinch" recipe club online. It's one of those "must have" side dishes my family insists upon for Thanksgiving and Christmas every year. The recipe is originally from my mother-in-law. Make sure you do not use 'pickled' or cocktail onions, but rather plain ones in brine, such as Aunt Nellie's brand Holland-style onions in a jar. You could also precook frozen pearl onions and use those.
- 30 oz. whole pearl onions, such as Aunt Nellie's Holland-style
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cup cream or half-and-half
- 2 Tablespoon dry sherry
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon dry mustard powder
- 1 pinch nutmeg
- salt and pepper to taste
- 1/2 cup grated cheddar cheese
- paprika to taste
Drain onions if taken from a jar. Preheat oven to 350 degrees.
Melt butter in a 2-quart sauce pan or saute pan over medium heat. Turn heat to low and stir in the flour. Cook for 2 to 3 minutes, stirring constantly. Stir in cream and sherry, making sure the ingredients blend.
Stir in Parmesan, mustard powder, nutmeg, and salt and pepper to taste. Stir well to thoroughly combine ingredients and melt cheese.
Grease a small oven baking dish (or spray with nonstick cooking spray). Put drained onions into baking dish, then cover thoroughly with white sauce mixture. Sprinkle with cheddar cheese over top, then sprinkle paprika over top.
Bake at 350 degrees for 35 to 40 minutes, until mixture is bubbly and hot. If desired, broil the top briefly until golden brown.