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Side Dishes Favorite side dishes that no meal should be without.


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Old 11-06-2008, 09:42 AM
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Gratineed Mustard Creamed Onions

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

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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