Gratineed Mustard Creamed Onions
Tender pearl onions in a rich, creamy sauce made with two types of mustard and sherry, topped with Parmigiano-Reggiano cheese and broiled until golden brown.
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
- •¼ teaspoon grated nutmeg
- •½ cup grated Parmigiano-Reggiano
- •Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)
Cooking Instructions
- 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.
30 min
- 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.
15 min
- 3.
Preheat broiler.
5 min
- 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.
3 min
