dawn_mo
Well-known member
I have a Thanksgiving side dish that I make for Thanksgiving every year since my mother-in-law passed away.
Every year I go through stressing about where to find the frigging boiling onions.
I’m stumped this year. I have not been able to find them anywhere.
Any ideas or new recipes to spring on the fam?
Next year, I am going to grow them in my
garden.
Happy Thanksgiving everyone!
Dorothy’s Thanksgiving Onions
Ingredients
20 small onions (not pearl onions)
2 tablespoons butter
1/4 cup flour
1 cup milk
2 ounces medium cheddar cheese, grated
2 ounces Parmesan, grated
1 can fried onion rings
Preparation
Put the onions in a pot of water and bring it to a boil. Boil for a couple minutes, then drain in colander. When the onions are cool enough to handle, slip the skins off. Place in a oven-proof casserole. In a frying pan make a roux with the butter and flour. Cook for a few minutes to remove the raw flavor from the flour. Gradually add milk, whisking as you go, until you have a nice white sauce. You don't want it too thick, like a thinnish pancake batter (because my mother-in-law doesn't like thick pancake batter
. Cook for a couple minutes. Grate the cheese directly into the sauce, whisking as you go. You don't want a cheese sauce, just a white sauce with a touch of cheese. If it too thick add a little milk (remember the pancake batter issue) until it is the right consistency. I like to add the onions to the sauce then pour the whole thing into the casserole. Top with crumbled onion rings and bake in a 350 degree oven for about 45 minutes or until golden brown. The onions should be very tender.
Every year I go through stressing about where to find the frigging boiling onions.
I’m stumped this year. I have not been able to find them anywhere.
Any ideas or new recipes to spring on the fam?
Next year, I am going to grow them in my
garden.
Happy Thanksgiving everyone!
Dorothy’s Thanksgiving Onions
Ingredients
20 small onions (not pearl onions)
2 tablespoons butter
1/4 cup flour
1 cup milk
2 ounces medium cheddar cheese, grated
2 ounces Parmesan, grated
1 can fried onion rings
Preparation
Put the onions in a pot of water and bring it to a boil. Boil for a couple minutes, then drain in colander. When the onions are cool enough to handle, slip the skins off. Place in a oven-proof casserole. In a frying pan make a roux with the butter and flour. Cook for a few minutes to remove the raw flavor from the flour. Gradually add milk, whisking as you go, until you have a nice white sauce. You don't want it too thick, like a thinnish pancake batter (because my mother-in-law doesn't like thick pancake batter
. Cook for a couple minutes. Grate the cheese directly into the sauce, whisking as you go. You don't want a cheese sauce, just a white sauce with a touch of cheese. If it too thick add a little milk (remember the pancake batter issue) until it is the right consistency. I like to add the onions to the sauce then pour the whole thing into the casserole. Top with crumbled onion rings and bake in a 350 degree oven for about 45 minutes or until golden brown. The onions should be very tender.
