Creamed Vidalia Onions Au Gratin
Dec. 29th, 2011 10:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dxmachinaI started with a couple of recipes I found on the Food Network site*, and added some cheese. Turned out great.
3 large Vidalia onions, peeled and quartered
4 strips bacon, diced
nutmeg
cayenne pepper
salt
black pepper
3 tbsp white wine
1¼ cups half-and-half
3 tbsp flour
2 oz swiss cheese, shredded
2 oz parmesan cheese, shredded or grated
2 tbsp unsalted butter
1 cup panko
2 tbsp chives, chopped
Preheat the oven to 350°. Render the bacon over medium-high heat in a high sided pan until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve for later. Add the quartered Vidalia onions** to the pan and saute in the bacon drippings until translucent, about 5 minutes. Add a pinch each of nutmeg, cayenne, salt, and black pepper, then add the white wine and simmer for a couple of minutes. Whisk together the half-and-half and the flour, then stir it into the onions. Add the reserved bacon pieces along with 1 oz each of swiss and parmesan cheese, and stir over medium heat until the cheeses melt and the mixture thickens. Pour the mixture into a casserole or gratin dish.
Melt the butter in a bowl, then stir in the panko, chopped chives, and the remaining shredded swiss and parmesan cheese. Sprinkle evenly over the onion mixture. Cover and bake for 30 minutes, then remove the cover for 5 more minutes.
* Source recipes below. Mostly it was the first recipe combined with the bacon from Emeril's. The cheese was my contribution:
Creamed Vidalia Onions
Creamed Onions with Crispy Bacon
** The onions I used weren't actually Vidalias, but were the local equivalent from Schartner's farm stand.
3 large Vidalia onions, peeled and quartered
4 strips bacon, diced
nutmeg
cayenne pepper
salt
black pepper
3 tbsp white wine
1¼ cups half-and-half
3 tbsp flour
2 oz swiss cheese, shredded
2 oz parmesan cheese, shredded or grated
2 tbsp unsalted butter
1 cup panko
2 tbsp chives, chopped
Preheat the oven to 350°. Render the bacon over medium-high heat in a high sided pan until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve for later. Add the quartered Vidalia onions** to the pan and saute in the bacon drippings until translucent, about 5 minutes. Add a pinch each of nutmeg, cayenne, salt, and black pepper, then add the white wine and simmer for a couple of minutes. Whisk together the half-and-half and the flour, then stir it into the onions. Add the reserved bacon pieces along with 1 oz each of swiss and parmesan cheese, and stir over medium heat until the cheeses melt and the mixture thickens. Pour the mixture into a casserole or gratin dish.
Melt the butter in a bowl, then stir in the panko, chopped chives, and the remaining shredded swiss and parmesan cheese. Sprinkle evenly over the onion mixture. Cover and bake for 30 minutes, then remove the cover for 5 more minutes.
* Source recipes below. Mostly it was the first recipe combined with the bacon from Emeril's. The cheese was my contribution:
Creamed Vidalia Onions
Creamed Onions with Crispy Bacon
** The onions I used weren't actually Vidalias, but were the local equivalent from Schartner's farm stand.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-12-30 03:43 am (UTC)no subject
Date: 2011-12-30 03:45 am (UTC)no subject
Date: 2012-01-04 03:30 am (UTC)Do you think it would work as well with Walla Walla or Maui Sweets as it did with Vidalias? I've heard that those varieties are less gastrically distressing than other onions, and damn does your recipe sound good.
Also, did you know you're thought of with affection and missing? Because, you are.
no subject
Date: 2012-01-05 01:22 am (UTC)Thank you for that. Happy New Year!