Directions:
- In a Dutch oven, or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 10-12 minutes or until tender. Drain and rinse in cold water; peel and set aside.
- In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
- Pour into an ungreased 1-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.86 Kcal (2403 kJ) | ||
| Calories from fat | 119.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 37.46mg | 12% | |
| Sodium | 431.01mg | 18% | |
| Potassium | 1441.61mg | 31% | |
| Total Carbs | 100.36g | 33% | |
| Sugars | 36.72g | 147% | |
| Dietary Fiber | 18.41g | 74% | |
| Protein | 12.83g | 26% | |
| Vitamin C | 70.6mg | 118% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 289.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 55.14 Kcal (231 kJ) | ||
| Calories from fat | 11.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 20% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 12% | |
| Sodium | 41.41mg | 18% | |
| Potassium | 138.52mg | 31% | |
| Total Carbs | 9.64g | 33% | |
| Sugars | 3.53g | 147% | |
| Dietary Fiber | 1.77g | 74% | |
| Protein | 1.23g | 26% | |
| Vitamin C | 6.8mg | 118% | |
| Calcium | 27.8mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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