Creamed Parmesan Pearl Onion Casserole
|2 jar(s)||15-oz. whole pearl onions (*such as aunt nellie's holland style-- don t use pickled onions!)|
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|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|
|salt and pepper to taste|
|1/2 c||grated cheddar cheese|
This is a "must have" side dish for my family's Thanksgiving. Do NOT use "pickled" or cocktail onions, but plain ones in brine, such as Aunt Nellie's brand "Holland style Pearl Onions" in a CLEAR GLASS JAR. You could pre-cook frozen pearl onions, but the jarred ones are way better/softer. The Sherry is OPTIONAL. I have NOT made this using "regular" fresh onions, but I think pearl onions are way better in this dish. WalMart sells Aunt Nellie's in a jar, and I've found it at QFC (Kroger affiliate) in WA state (& sometimes Albertsons).
Great technique for a great casserole!