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Creamy Baked Sweet Onions

Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Prep time 30 mins
Cook time 10 mins
Bake time 30 mins
Yield Makes 4 servings

Ingredients

  • 2 (10-oz.) packages cipolline or boiler onions, unpeeled*
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups (6 oz.) shredded sharp white Cheddar cheese
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/4 cup crushed round buttery crackers
  • 1 tablespoon melted butter

How to Make It

  1. Preheat oven to 350°. Cook onions in a large saucepan in boiling water to cover 5 to 7 minutes. Drain, cool slightly, and peel. Place in a lightly greased 8-inch square baking dish.

  2. Melt 2 Tbsp. butter in a heavy saucepan over medium heat; whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 1 minute or until thickened and bubbly. Add cheese, hot sauce, salt, and ground white pepper, and whisk 2 minutes or until cheese is melted. Pour mixture over onions in dish.

  3. Stir together crushed crackers and 1 Tbsp. melted butter; sprinkle over top of casserole.

  4. Bake at 350° for 25 to 30 minutes or until bubbly.

  5. *20 oz. sweet onions, peeled and cut into wedges, may be substituted. Omit boiling onions in Step 1; peel and place in baking dish as directed.