Gratineed Mustard Creamed Onions Recipes

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GRATINEED MUSTARD CREAMED ONIONS



Gratineed Mustard Creamed Onions image

Provided by Melissa Roberts

Categories     Milk/Cream     Mustard     Onion     Side     Broil     Thanksgiving     Vegetarian     Casserole/Gratin     Parmesan     Winter     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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
Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)

Steps:

  • 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.

GRANDMA'S FAMOUS CREAMED ONIONS AU GRATIN



Grandma's Famous Creamed Onions Au Gratin image

Make and share this Grandma's Famous Creamed Onions Au Gratin recipe from Food.com.

Provided by The Spice Guru

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
14 ounces frozen petite whole onions, thawed (Birds Eye)
2 tablespoons flour
1/3 cup dry white wine
1/4 teaspoon minced fresh leaf thyme
1/3 cup cream or 1/3 cup half-and-half
1/4 teaspoon dry mustard (or prepared horseradish)
1 pinch freshly grated nutmeg
1 pinch white pepper
kosher salt, to taste
1/2 cup grated sharp cheddar cheese
1/2 teaspoon thinly snipped fresh chives, to garnish

Steps:

  • THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
  • MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
  • SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
  • DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
  • REDUCE heat to medium-low.
  • ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
  • SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
  • REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
  • GARNISH with thinly snipped chives and SERVE.
  • GET READY to melt into your seat after just one taste!

Nutrition Facts : Calories 236.9, Fat 16.8, SaturatedFat 10.5, Cholesterol 52.2, Sodium 150.2, Carbohydrate 13.6, Fiber 1.8, Sugar 4.5, Protein 5.6

CREAMED ONION GRATIN



Creamed Onion Gratin image

This Creamed Onion Gratin is one of those timeless recipes that will always have a place at the Southern holiday table. If you've planned ahead, you already stored your surplus of spring Vidalia's to enjoy throughout the year. If not, any sweet onion will do. First, the onions are slowly caramelized to bring out (even more of) their ultra sweet flavor, and laced with sherry to add another dimension of taste. The tender onions are then tossed in a rich and creamy cheese sauce and topped with buttery panko crumbs. The results are baked into a bubbling golden brown casserole so good you'll want to eat it straight from the pan with a spoon.

Provided by Food Network

Time 1h30m

Yield s: 6 - 8 servings

Number Of Ingredients 8

3 pounds sweet onions (such as Vidalia, Walla Walla, or Maui onions)
3 tablespoons cream sherry
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 cup whole milk, scalded
1 cup freshly grated Parmesan cheese
Kosher salt and pepper
1/2 cup panko crumbs

Steps:

  • Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
  • Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.
  • In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)
  • In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.
  • Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.

CREAMED ONIONS



Creamed Onions image

This dish is a perfect addition to the traditional holiday turkey dinner. In my family, neither Thanksgiving or Christmas dinner would be complete without serving creamed onions.

Provided by GREG IN SAN DIEGO

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

16 -20 fresh boiling onions, golf ball size, from produce department
2 tablespoons flour (I prefer Wondra.)
1 cup cold milk
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

  • Fill a large stock pot with water and heat to a rolling boil.
  • Add unpeeled onions and blanch for about 3 minutes.
  • Drain and allow onions to cool.
  • Re-fill stock pot with water and again heat to boiling temperature.
  • Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
  • Add the onions to the boiling water and cook until fork tender but not mushy.
  • Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
  • Combine the fork tender cooked onions with the sauce and sprinkle with paprika.

CREAMED ONIONS



Creamed Onions image

This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 6

6 large onions, sliced
1 cup butter
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
2 cups milk

Steps:

  • In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended., Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through.

Nutrition Facts : Calories 227 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

EASY CREAMED ONIONS



Easy Creamed Onions image

My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

Provided by Erin Noel

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 6

¾ cup water
salt to taste
2 cups peeled pearl onions
¼ cup butter
1 ½ cups cold whole milk
¼ cup quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
  • Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g

GRATINEED ONION SOUP RECIPE



Gratineed Onion Soup Recipe image

Gratineed onion soup is an ultimate comfort food. Butter-soft, caramelized onions are cooked down into a rich, seasoned beef stock. Top it off with fresh garlic croutons and melted, bubbly Gruyere cheese and you have a rich soup, indeed. Add a small salad and a glass of wine to make it a meal. Found this recipe at About.com by Rebecca Franklin, posting for safe keeping as I love onion soup and for ZWT (French).

Provided by diner524

Categories     < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

5 tablespoons butter
2 tablespoons olive oil
2 lbs yellow onions, peeled, halved, and cut into 1/4-inch slices
3/4 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
10 cups beef stock (use good-quality)
2/3 cup dry white wine
12 slices baguette (1/2-inch thick slices)
1 large garlic clove, halved
2 tablespoons olive oil
2 cups grated gruyere cheese (or Swiss)

Steps:

  • In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
  • Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
  • To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
  • Preheat the oven to 450°F Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.

Nutrition Facts : Calories 786.6, Fat 35.1, SaturatedFat 15.4, Cholesterol 65, Sodium 2472.7, Carbohydrate 84.8, Fiber 6.1, Sugar 7.7, Protein 28.3

MOM'S TRADITIONAL CREAMED ONIONS



Mom's Traditional Creamed Onions image

Creamy goodness!

Provided by Ibby

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 7

1 cup pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt to taste
1 pinch ground black pepper to taste

Steps:

  • Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
  • Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g

MUSTARDY BAKED ONIONS



Mustardy baked onions image

Simple oven-roasted red onions with punchy mustard and balsamic coating make a vibrant side that's really versatile

Provided by Good Food team

Categories     Dinner, Side dish

Time 53m

Number Of Ingredients 6

4 medium red onions
4 small sprigs rosemary
knob of butter
1 tbsp balsamic vinegar
2 tbsp grainy mustard
1 tbsp soft brown sugar

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
  • Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

Nutrition Facts : Calories 105 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

MUSTARD GREENS AND ONIONS



Mustard Greens and Onions image

Peppery sauteed mustard greens complement Boneless Pork Chops with Apple Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 pounds mustard greens, washed and cut into 3-inch pieces
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 teaspoon freshly squeezed lemon juice

Steps:

  • In a large high-sided skillet, heat butter over medium-high heat. Add diced onion, and saute until translucent and beginning to brown, about 6 minutes. Add the prepared mustard greens, and sprinkle with salt and pepper.
  • Toss until greens are just wilted, adding more greens as they will fit into the pan. Toss with lemon juice just before serving.

CREAMED MUSTARD GREENS



Creamed Mustard Greens image

Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with Emeril'sCider-Brined Turkey and Buttermilk Mashed Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 39m

Number Of Ingredients 9

Coarse salt
6 pounds mustard greens, rinsed well, tough stems and ribs removed
3 tablespoons canola oil
1 cup finely chopped onion
2 cloves garlic, minced
1 cup half-and-half
8 ounces Neufchatel cheese, cut into pieces
Pinch of freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Add half of the mustard greens to the boiling water, a little at a time, pushing them down into the water. Return to a boil and cook greens until tender, about 10 minutes. Using tongs, transfer greens to ice-water bath. Repeat process with remaining greens. Drain and squeeze dry with a kitchen towel. Finely chop and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in half-and-half and Neufchatel. Simmer, stirring occasionally, until thickened and creamy, about 3 minutes.
  • Add greens to skillet and cook, stirring, until warmed through, about 3 minutes. Season with nutmeg, salt, and pepper; serve.

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