ROASTED CREAMED ONIONS
Steps:
- Put onions in a bowl and cover with boiling water After 1 minute, drain off the water. Using a sharp paring knife trim off the root end of the onion, leaving a little of the hard pad intact. It will soften as it cooks and it will keep the onion from slipping apart. Starting at the root end, peel away the outer layer of skin, then trim the tips. Put the peeled onions in a roasting pan large enough to hold them in a single layer. Toss them with olive oil, salt and pepper, and roast them at 350 degrees for about an hour, until soft and caramelized. Stir,, toss or jiggle every 20 minutes to keep them from sticking and to spread the color around. While the onions are roasting, reduce 1/4 cup white wine about in half. Add chicken broth, cream onion, bay leaf and thyme. Simmer and then turn off the heat and let steep for 10-15 minutes. In another slightly larger saucepan, proceed as for basic bechamel, add butter and flour and the steeped liquid from above (after removing onion and herbs). Once the sauce is thickened, whisk in cheddar cheese. Season with salt and grating of nutmeg. Can be made a day or 2 in advance and held in refrigerator.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love