Creamed Parmesan Pearl Onion Casserole

Creamed Parmesan Pearl Onion Casserole Recipe
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Recipe Rating:
 10 Ratings
Categories: Quick & Easy, Vegetarian, Side Casseroles
Collections: Thanksgiving Table, Bold With Butter, Meatless Mondays
Keywords: cheese, Parmesan, onions, pearl
Serves: 8
Prep Time:
Cook Time:

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
Pinched by MaPig, and 3,883 more.
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Full Flavored
Bellevue, WA (pop. 122,363)
Litehouse9
Member Since Aug 2011
 
 
 
 
 
 
 
Sher's Notes:

This is a "must have" side dish for my family's Thanksgiving. Make sure you do NOT use "pickled" or cocktail onions, but plain ones in brine, such as Aunt Nellie's brand "Holland style Onions" in a CLEAR GLASS JAR. You could pre-cook frozen pearl onions, but the ones in the jar are way better/softer. The Sherry in the recipe is OPTIONAL--recipe will still be great if you don't use it! I have NOT made this using "regular" fresh onions, but I think the pearl onions are way better in this dish. I buy my Aunt Nellies jarred onions at a Kroger affiliate in WA state, QFC Grocery.

Comments from the Test Kitchen: Kitchen Crew

Great technique for a great casserole!

 

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.
Comments

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user Sher Bird Litehouse9
Sher Bird [Litehouse9] has shared this recipe with discussion groups:
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Robeyone
Nancy R Robeyone
 
 
 
 
 
 
Oct 21, 2011
Sounds great! Saving!!!!
user Vanessa "Nikita"... Kitkat777
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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user Kitchen Crew JustaPinch
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I shared a photo of this recipe. View photo
tomskiswitch
Tomski's Witch tomskiswitch
 
 
 
 
May 1, 2012
Oh this sounds wonderful, I used to have a recipe from the old Frugal Gourmet that had a creamed sauce with nutmeg, but it didn't have the parmesan or mustard (that I can remember), anyway this is high on my list of recipes to try; thank you so much for sharing it.
Litehouse9
Sher Bird Litehouse9
 
 
 
 
 
 
 
May 1, 2012
I normally only serve this in Fall or Winter... my family insists upon it for Thanksgiving dinner and Xmas.... it is a real tradition in our house. Hope you do try it... it is yummy.
KountryBumpkin
Kristen Beaulieu KountryBumpkin
 
 
 
 
May 2, 2012
Congrats on your Blue Ribbon Award, I am so happy for you and can't wait to try your recipe. Hope to see more. xo
graymare47
Carol Nye graymare47
 
 
 
 
 
Jun 10, 2012
Can I use frozen pearl onions??
Litehouse9
Sher Bird Litehouse9
 
 
 
 
 
 
 
Jun 10, 2012
Hi. We like the onions soft. I tried frozen pearl onions one year, and they were so crunchy, my family would not eat the dish! If you use frozen, either be prepared for a more crunchy dish, or maybe (as I should probably have done) cook the onions first (per package directions), then use them in the casserole.
Starwriter
Jan 11, 2013
Congratulations on your Blue Ribbon for this dish--it sounds awesome! Pinching for sure!
Litehouse9
Sher Bird Litehouse9
 
 
 
 
 
 
 
Jan 11, 2013
Ellen: THanks... I always make this for Thanksgiving and Xmas dinners.. and other times too (like sometimes at Easter). My son who hates onions loves this dish!

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