Pearl Onion and Cheese Gratin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons butter melted
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground mustard
- 1 teaspoon chopped fresh thyme
- 2 (10-ounce) packages fresh pearl onions peeled (i used frozen)
- 11/4 cups half-and-half
- dash of ground nutmeg
- 11/2 cups (6 ounces) shredded white cheddar cheese divided
- 11/4 cups fresh breadcrumbs (pulse 3 bread slices in a mini
- Carbohydrate 212.92103350746 g
- Cholesterol 1845.65750150941 mg
- Fat 582.094824639335 g
- Fiber 0.838458339897542 g
- Protein 140.184852617391 g
- Saturated Fat 362.650617461061 g
- Serving Size 1 1 recipe (4733g)
- Sodium 2435.84016850648 mg
- Sugar 212.082575167562 g
- Trans Fat 30.9580716914572 g
- Calories 6524 calories
Place onions in a large saucepan; add water to cover. Bring to boil; reduce heat, and simmer 6 to 8 minutes or until onions are just tender (If using frozen onions, thaw and heat in the microwave or simmer on the stovetop for 3 to 4 minutes until onions are just tender. Drain well. Set aside)Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened. Add salt and next 3 ingredients. Add 1 cup shredded cheese; stir until cheese melts. Gently stir in drained onions. Pour onion mixture into a lightly greased 1-quart baking dish. Sprinkle evenly with remaining ½ cup shredded cheese.Toss breadcrumbs with melted butter and thyme until crumbs are well coated. Sprinkle evenly over cheese.Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated and top is golden.
