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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The idea of onions starring in a side dish never dawned on me until my mother-in-law shared this recipe and asked me to make it for a holiday dinner. It's been a staple ever since. Ingredients:
6 medium onions, halved and thinly sliced |
5 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups half-and-half cream |
2 celery ribs, diced |
1/4 cup pecan halves |
grated parmesan cheese and paprika |
Directions:
1. In a large skillet, saute onions in 3 tablespoons butter until tender. Remove with a slotted spoon and set aside. In the same skillet, melt remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
2. Place celery in a small saucepan and cover with water. Cover and cook over medium heat until tender; drain. In a greased 2-qt. baking dish, combine the onions, celery and pecans. Stir in the cream mixture. Sprinkle with Parmesan cheese and paprika. Cover and bake at 350° for 30-35 minutes or until bubbly and heated through. Yield: 6-8 servings.
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