Partnership for Food Safety Education

FightBAC!

  • Food Safety Basics
    • The Core Four Practices
    • Featured Resources
  • Food Poisoning
    • About Foodborne Illness
    • Foodborne Pathogens
    • Causes & Symptoms
    • Food Safety Glossary
  • Food Safety Education
    • National Food Safety Education Month
    • Prep Yourself: Delivery Food Is on the Way
    • The Story of Your Dinner
    • Safe Poultry Handling
    • Flour & Home Food Safety
    • Safe Produce
    • Recall Basics
    • Food Safety Mythbusters
    • Go 40 or Below
    • Safety in All Seasons
  • Hands On
    • Getting Started
    • Download Hands On
    • FAQs
    • Locations
    • Testimonials
    • Support Hands On
  • For Kids
    • Babies & Toddlers
    • Child Care Training
    • Curricula & Programs
    • Kids Games & Activities
    • School Lunches
  • Safe Recipes
    • Safe Recipe Style Guide
    • Safe Recipe Activity for Middle School
    • Cookbooks
    • Appetizers
    • Side Dishes
    • Entrees
    • Desserts
  • Free Resources
    • Coronavirus Resources
    • Recorded Webinars
    • World Food Safety Day
    • Global Handwashing Day
    • Recursos en español
    • Evaluation Toolkit
  • About Us
    • Partnership & History
    • Board of Directors
    • Who Is Involved
    • PFSE Team
    • Brand Assets
    • BAC Fighter Ambassadors
    • Job Openings
    • Contact Us
  • How to Fight BAC
  • Events
    • Upcoming Events
    • 2023 Conference
  • Blog

Creamed Pearl Onion Gratin

Creamed Pearl Onion Gratin

Creamed Pearl Onion Gratin

Print Recipe Pin Recipe
Course Side Dish

Equipment

  • saucepan
  • heavy saucepan
  • 1 quart baking dish
  • Food thermometer

Ingredients
  

Creamed Onions:

  • 1 10 to 12 oz pkg fresh pearl onions OR 1 16-oz package frozen pearl onions
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1-1/4 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp dry ground mustard
  • dash of ground nutmeg
  • 1-1/2 cup (6 oz) shredded white sharp cheddar cheese

Crumb Topping:

  • 4 tbsp butter, melted
  • 1-1/4 cup fresh whole wheat bread crumbs (about 3 slices of bread)
  • 1 to 2 tsp chopped fresh thyme

Instructions
 

For the Creamed Onions:

  • Wash hands with soap and water.
  • If using fresh onions, scrub them with a clean vegetable brush under running water. Place onions in a saucepan; add water to cover. Bring to a boil; reduce heat and simmer 6 to 8 minutes or until onions are just tender. If using frozen onions, read the package instructions for directions on how to cook the frozen onions safely.
  • Melt 2 tablespoons of butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until sauce is thickened.
  • Add salt, pepper, ground mustard, and nutmeg. Add 1 cup of the shredded cheddar cheese; stir until cheese melts. Gently stir in drained onions.
  • Pour onion mixture into a lightly greased 1-quart baking dish. Sprinkle evenly with remaining ½ cup shredded cheddar cheese.

For the Crumb Topping:

  • Wash hands with soap and water.
  • Gently rub thyme under cold running water.
  • Combine breadcrumbs and chopped thyme. Toss breadcrumbs with the 4 tablespoons of melted butter until crumbs are well coated. Sprinkle evenly over onion mixture.
  • Bake, uncovered, at 350 °F for 25 to 30 minutes, until the internal temperature reaches 165 °F on a food thermometer and the top is golden brown.
  • If you will not be serving right away, reduce oven temperature to 200 °F and keep in oven until it is time to eat. Enjoy!

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org
Share on Twitter Print Recipe Pin Recipe Share on Facebook

Copyright © 2022 · Partnership for Food Safety Education

Facebook Twitter Pinterest Linkedin Instagram Youtube Youtube Envelope