Onion Gratin
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pearl onions
small, white |
*
|
| ⅔ | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
butter
for greasing gratin dish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pearl onions
small, white |
*
|
| 158 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
|
|
| 15 | ml |
butter
for greasing gratin dish |
|
Directions
PREHEAT OVEN TO 350℉ (180℃).
In a large pot of boiling water, blanch the onions to begin cooking and remove the skins.
(Blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes).
Drain, refresh in ice cold water and drain again.
Squeeze the root end to "pop" onion out of its skin.
Combine cream, salt, pepper and nutmeg.
Put onions in buttered gratin dish and pour cream mixture over them.
Bake for 45 minutes at 350℉ (180℃).
Bake until browned and bubbly.
