4 pounds Vidalia or other sweet onions, trimmed and quartered
1 1/2 teaspoons olive oil
2/3 cup dry sherry
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/4 cup (1 ounce) shredded Gruyère cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Preheat oven to 400°.
Place onions in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with oil, tossing to coat. Bake at 400° for 40 minutes, stirring halfway through cooking time. Remove from oven. Drizzle sherry over onions; stir to combine. Bake an additional 40 minutes, stirring once.
Melt butter in a small saucepan over medium heat. Add flour, stirring with a whisk until smooth. Gradually add milk, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add cheese, salt, and pepper, stirring until smooth.
Pour milk mixture over onions, stirring to combine. Bake at 400° for 20 minutes or until mixture is thick and beginning to brown on top. Remove from oven. Let stand 10 minutes before serving.
Excellent results, time-consuming but manageable. Prepped the cheese and did the first 80min baking early in the morning. Then the onion quarters had reduced enough in size so that I could fit them all in a single layer in a smaller baking dish. Deglazed the hot pan with a bit of sherry, poured this on top of the onions, covered and into the fridge until a couple hours before dinner. Brought to room temp, made the cheese sauce and into the oven 30min before dinner. (topped with an extra palmful of shredded cheese) Terrific side to CL's rosemary-dijon rib roast.
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