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Creamed Onion Gratin

Creamed Onion Gratin

These are some of the best creamed onions ever to pass through our Test Kitchens. With a crusty top and white Cheddar sauce--what's not to love?

Oxmoor House MAY 2004

  • Yield: 6 to 8 servings


  • 2 (10-ounce) packages fresh pearl onions, peeled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground mustard
  • Dash of ground nutmeg
  • 1 1/2 cups (6 ounces) shredded white Cheddar cheese, divided
  • 1 1/4 cups fresh breadcrumbs*
  • 2 tablespoons butter, melted
  • 1 teaspoon chopped fresh thyme


Place onions in a large saucepan; add water to cover. Bring to boil; reduce heat, and simmer 6 to 8 minutes or until onions are just tender. Drain well. Set aside.

Melt 2 tablespoons 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 thickened. Add salt and next 3 ingredients. Add 1 cup shredded 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 1/2 cup shredded cheese.

Toss breadcrumbs with melted butter and thyme until crumbs are well coated. Sprinkle evenly over cheese.

Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated and top is golden.

*Pulse 3 bread slices in a mini food chopper or food processor. It should yield 1 1/4 cups breadcrumbs.


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Creamed Onion Gratin recipe