Gratineed Mustard Creamed Onions Recipes

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN

Steps:

• THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
• MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
• SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
• DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
• REDUCE heat to medium-low.
• ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
• SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
• REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
• GARNISH with thinly snipped chives and SERVE.
• GET READY to melt into your seat after just one taste!

CREAMED ONION GRATIN

Steps:

• Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
• Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
• In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
• In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
• Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.

GRATINEED MUSTARD CREAMED ONIONS

Steps:

• 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.
• 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.
• Preheat broiler.
• 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.

CREAMED ONION GRATIN

Steps:

• Heat oven to 350°.
• Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper.
• Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside.
• Heat oven to broil.
• Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute.
• Add cream and wine, and cook, stirring, until thickened, about 5 minutes.
• Season sauce with salt, pepper, and nutmeg.
• Pour sauce evenly over onions.
• Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes.

CREAMED ONIONS

Steps:

• In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

FRUGAL GOURMET'S BAKED ONIONS AU GRATIN

Steps:

• In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown or discolor.
• Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
• Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
• Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes.

THE BEST ONION GRATIN

Steps:

• Preheat oven to 400°F.
• Break the onion quarters apart to give you little "petals".
• Place these in an A4 sized dish or earthenware oven dish.
• Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
• Mix well, add white wine and cover tightly with two layers of tinfoil.
• Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
• Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
• Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
• You can eat right away, or cool it down and flash it under the grill when the guests arrive.
• Enjoy!

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

BAKED ONIONS AU GRATIN

Steps:

• Saute onions in butter.
• Place onions in a 9 x 13 casserole dish with a slotted spoon.
• Stir in heavy whipping cream, white wine, and black pepper. Mix well.
• Top with cheeses.
• Bake at 375 degrees for 15-20 minutes.

GRATINEED ONION SOUP RECIPE

Steps:

• In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
• Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
• To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
• Preheat the oven to 450°F Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.