Time 40m Yield 10 servings. Number Of Ingredients 6 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.
Time 40m Yield 6 Number Of Ingredients 7 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins. Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.
Yield Makes 6 side-dish servings Number Of Ingredients 8 Steps:
Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions. Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish. Put oven rack in middle position and preheat oven to 350°F. Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions. Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes. Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 1h Yield 5 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute onions in butter for 5 minutes. Add water and allspice; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Combine flour and evaporated milk until smooth; gradually stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sugar and salt., Transfer to a greased 1-qt. baking dish; sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Time 25m Yield 6 Number Of Ingredients 6 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.
Yield Serves 4 Number Of Ingredients 6 Steps:
Cut off tip and root ends of onions. Peel, quarter, then separate onion layers. Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander. Melt butter in saucepan over moderate heat. Add flour and cook, whisking, 1 minute. Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes. Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes. Stir in parsley.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350F and butter a casserole dish. Slice white onions to pretty much fill casserole. Dilute celery soup with milk; add grated cheese and pour over onions. Sprinkle top evenly with cracker crumbs. Bake for 1 hour.
Time 55m Number Of Ingredients 4 Steps:
Heat the oven to 200C/fan 180C/gas 6. Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water. Season the cream and mix in 2 tbsp of the onion water. When the onions are cool enough to handle, slice each in half through the root. Lay the onion halves, cut side down, in a large baking dish with the bay leaves. Pour over the cream, scatter with the Parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.
