Pearl Onion and Turnip Gratin
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/4 cup all purpose flour
- 3 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 cup whipping cream
- 2 cups canned low-salt chicken broth
- 2 cups canned beef broth
- Carbohydrate 13 g(4%)
- Cholesterol 39 mg(13%)
- Fat 13 g(19%)
- Fiber 2 g(10%)
- Protein 9 g(17%)
- Saturated Fat 7 g(37%)
- Sodium 360 mg(15%)
- Calories 195
Preparation Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions. Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.) Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
Preparation Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions. Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.) Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
