Pella Chronicle

March 11, 2013

Creamed Parmesan Pearl Onion Casserole

By Clint Brown
The Chronicle

Pella —

Ingredients

2 jar(s) 15-oz. whole pearl onions (*such as aunt nellie's holland style-- don t use pickled onions!)
1/3 c butter
1/3 c all purpose flour
2 c cream or half 'n half
1 -2 Tbsp dry sherry (optional-- not necessary!!!)
1/3 c freshly grated parmesan cheese
1/2 tsp dry mustard powder
pinch nutmeg
  salt and pepper to taste
1/2 c grated cheddar cheese
  paprika


 
 

Directions

1
Open jar and drain onions. Preheat oven to 350 Deg. F.
2
Melt butter in a 2-quart sauce or saute pan over medium heat. Turn heat to low and stir in the flour. Cook for 2-3 minutes, stirring constantly. Stir in Cream (or Half N Half) and sherry. stir to blend.
3
Stir in Parmesan, mustard powder, nutmeg and salt and pepper to taste. Stir well to thoroughly combine ingredients and melt cheese.
4
Grease a small oven baking dish (or spray with nonstick cooking spray). Put drained onions into baking dish, then cover thoroughly with white sauce mixture. Sprinkle with cheddar cheese over top, then sprinkle on Paprika over top.
5
Bake at 350 deg. F. for 35-40 minutes, until mixture is bubbly and hot. If desired, broil the top briefly until golden brown.
6
Note: You can make this one day ahead and partially bake. Then finish baking for 10-15 minutes on the day you will be serving it.