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Photo: Ralph Anderson; Styling: Lisa Powell Bailey Photo by: Photo: Ralph Anderson; Styling: Lisa Powell Bailey

Creamy Baked Sweet Onions

Southern Living NOVEMBER 2008

  • Yield: Makes 4 servings
  • Cook time:10 Minutes
  • Prep time:30 Minutes
  • Bake:30 Minutes

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

Preparation

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.

*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.

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Creamy Baked Sweet Onions recipe

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