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Creamed Onion Casserole

Photo: Christopher Testani; Styling: Kira Corbin

Hands-on time 37 mins
Total time 47 mins
Yield

Serves 8 (serving size: about 2/3 cup)

Here's a dish of straightforward comfort, a crave-worthy combo of softened onions and leeks in a creamy sauce. Make the dish through step 2 up to a day ahead, and then reheat the next day in the baking dish.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 cups vertically sliced onion (about 3 large)
  • 4 cups thinly sliced leek (white and light green parts only)
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 cup dry white wine
  • 2 cups 1% low-fat milk
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • Cooking spray
  • 1/3 cup whole-wheat panko (Japanese breadcrumbs)

Nutrition Information

  • calories 156
  • fat 4.1 g
  • satfat 1.6 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 5 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 7 mg
  • iron 2 mg
  • sodium 224 mg
  • calcium 127 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat a large Dutch oven over medium-high heat. Add butter and oil; cook 1 minute or until butter is foamy. Add onion, leek, and thyme; cook 5 minutes, stirring frequently. Sprinkle with salt; cover, reduce heat to medium-low, and cook 15 minutes or until onions are translucent, stirring occasionally (do not allow onion to brown). Add wine; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, pepper, and nutmeg to pan; return to a boil. Simmer 5 minutes or until mixture thickens.

  3. Spoon onion mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with panko. Coat panko with cooking spray. Bake at 450° for 10 minutes or until bubbly and top is golden brown. Let stand 5 minutes before serving.