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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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If you'd like a zippier take on tradition creamed onion recipes, try these: creamy, curry-spiced sauce with a crunchy cheese topping. If you can't find jarred onions you can peel and boil 1 1/2 pounds small boiling onions. I don't like frozen onions with this recipe as they seem to have a tough little outer skin. Ingredients:
4 (20 ounce) jars onions, drained |
4 ounces butter (1 stick) |
3 tablespoons flour |
1/8 teaspoon white pepper |
1/8 teaspoon ground cayenne pepper |
1/8 teaspoon curry powder (to taste) |
1/4 teaspoon paprika |
1 1/2 cups milk, scalded |
3 chicken bouillon cubes |
2 slices white bread, buttered with |
butter, and cubed |
2 ounces sharp cheddar cheese, grated |
Directions:
1. Heat the oven to 350 degrees.
2. Drain jarred onions (or freshly boiled onions) well and set aside.
3. Mix the flour with the dry spices.
4. Scald the milk (don't let it burn) over low heat in a small saucepan.
5. Melt butter in another saucepan over low heat. When it starts to bubble, mix in the flour-spice mixture.
6. Gradually whisk in the scalded milk, then add the boullion cubes and bring to a boil, stirring constantly.
7. Still stirring, boil one minute until sauce thickens.
8. Fold in the drained onions and transfer to a (1 1/2 to 2 quart) oven-proof casserole dish.
9. Scatter the buttered bread cubes and grated cheese over the top.
10. Bake at 350 for 30 minutes or until bubbly and topping is starting to brown lightly.
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