Gratineed Mustard Creamed Onions |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
2 pound white pearl onions |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 cup whole milk |
3 tablespoons cream sherry |
1 tablespoon grainy mustard |
1 tablespoon dijon mustard |
1/4 teaspoon grated nutmeg |
1/2 cup grated parmigiano-reggiano |
Directions:
1. Cook 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.
2. Melt 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.
3. Preheat broiler.
4. Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.
5. Cooks' note: Creamed onions, without cheese, can be made (but not gratinéed) 1 day ahead. Chill, uncovered, until cool, then covered. Bring to room temperature, then reheat in a 400°F oven about 20 minutes before sprinkling with cheese and broiling.
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