Gratineed Mustard Creamed Onions Recipes

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GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN



Grandma's Famous Creamed Onions Au Gratin image

Make and share this Grandma's Famous Creamed Onions Au Gratin recipe from Food.com.

Provided by The Spice Guru

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
14 ounces frozen petite whole onions, thawed (Birds Eye)
2 tablespoons flour
1/3 cup dry white wine
1/4 teaspoon minced fresh leaf thyme
1/3 cup cream or 1/3 cup half-and-half
1/4 teaspoon dry mustard (or prepared horseradish)
1 pinch freshly grated nutmeg
1 pinch white pepper
kosher salt, to taste
1/2 cup grated sharp cheddar cheese
1/2 teaspoon thinly snipped fresh chives, to garnish

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!

Nutrition Facts : Calories 236.9, Fat 16.8, SaturatedFat 10.5, Cholesterol 52.2, Sodium 150.2, Carbohydrate 13.6, Fiber 1.8, Sugar 4.5, Protein 5.6

THE BEST ONION GRATIN



The Best Onion Gratin image

Make and share this The Best Onion Gratin recipe from Food.com.

Provided by TJW2725

Categories     Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium red onions, peeled and quartered
sea salt & freshly ground black pepper
8 sprigs fresh thyme, leaves picked
2 garlic cloves, peeled and sliced
1 glass white wine
4 tablespoons creme fraiche
2 ounces gruyere cheese, grated
2 ounces fresh grated parmesan cheese

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!

Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1

BAKED ONIONS AU GRATIN



Baked Onions Au Gratin image

This is one of my mother's recipes. Everytime she makes it for a party or brunch, everyone demands the recipe! This dish is rich and good by itself as a side dish, or put it on some crusty bread! Enjoy!

Provided by KPD123

Categories     Brunch

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -9 white onions or 6 -9 yellow onions, sliced 1/4-inch thick
2 tablespoons butter
1/2 cup heavy whipping cream
1/4 cup dry white wine
1/8 teaspoon black pepper
1/4 cup parmesan cheese, grated
1 1/2 cups swiss cheese, shredded

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.

CREAMED ONION GRATIN



Creamed Onion Gratin image

This Creamed Onion Gratin is one of those timeless recipes that will always have a place at the Southern holiday table. If you've planned ahead, you already stored your surplus of spring Vidalia's to enjoy throughout the year. If not, any sweet onion will do. First, the onions are slowly caramelized to bring out (even more of) their ultra sweet flavor, and laced with sherry to add another dimension of taste. The tender onions are then tossed in a rich and creamy cheese sauce and topped with buttery panko crumbs. The results are baked into a bubbling golden brown casserole so good you'll want to eat it straight from the pan with a spoon.

Provided by Food Network

Time 1h30m

Yield s: 6 - 8 servings

Number Of Ingredients 8

3 pounds sweet onions (such as Vidalia, Walla Walla, or Maui onions)
3 tablespoons cream sherry
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 cup whole milk, scalded
1 cup freshly grated Parmesan cheese
Kosher salt and pepper
1/2 cup panko crumbs

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.

FRUGAL GOURMET'S BAKED ONIONS AU GRATIN



Frugal Gourmet's Baked Onions Au Gratin image

Make and share this Frugal Gourmet's Baked Onions Au Gratin recipe from Food.com.

Provided by Queen Dana

Categories     Onions

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

8 medium yellow onions, peeled and sliced
2 tablespoons butter
1/4 cup dry sherry
1/8 teaspoon nutmeg
salt and pepper
1/4 cup heavy cream
1/2 cup grated swiss cheese
1/4 cup grated parmesan cheese or 1/4 cup romano cheese, for topping

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.

Nutrition Facts : Calories 140.6, Fat 8.5, SaturatedFat 5.3, Cholesterol 26.8, Sodium 93.7, Carbohydrate 11.2, Fiber 1.9, Sugar 4.9, Protein 4.4

GRATINEED MUSTARD CREAMED ONIONS



Gratineed Mustard Creamed Onions image

Provided by Melissa Roberts

Categories     Milk/Cream     Mustard     Onion     Side     Broil     Thanksgiving     Vegetarian     Casserole/Gratin     Parmesan     Winter     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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
Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)

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.

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