In preparation for Thanksgiving, I’m showcasing some of my favorite holiday recipes this month. Some of them are family recipes while others are my own creations but each of them always has a place on my dining room table. This fall I had the opportunity to be profiled by Albanian Living magazine as a part of their “traditional American Thanksgiving” article. All of the recipes I’m sharing were a part of that Thanksgiving table.
Baked creamed onions are a holiday tradition in both my family and Glenn’s. Both of our family recipes combine onions and cream to create a rich side dish that always has a place on our Thanksgiving and Christmas dinner tables. The preparation methods (whole versus sliced onions) and the custard ingredients vary but the end results are similar. This recipe is my combination of our two family recipes. I made this dish for our family profile of a traditional American Thanksgiving in Albanian Living Magazine.
With the flurry of holiday cooking, time is often at a premium. You can cook the onions up to two days ahead of time and allow them to sit in an airtight container in the refrigerator until you are ready to assemble the casserole.
ONIONS AU GRATIN
4 cups thinly sliced onions
7 tablespoons butter, divided
1 cup heavy cream
1/4 cup dry sherry
1/4 teaspoon freshly grated nutmeg
Salt & pepper to taste
1 cup grated Parmesan cheese
- Pre-heat the oven to 325 degrees. Using 2 tablespoons of butter, lightly grease a shallow casserole or other oven proof dish. Set aside.
- Melt the remaining 5 tablespoons of butter in a medium-sized sauce pan set over medium-high heat. Add the onions and saute until translucent and tender. Stir frequently and be careful that the onions do not brown.
- Remove the onions from the heat and pour them into the prepared casserole dish.
- Place the eggs in a small bowl and lightly beat them with a wire whisk. Add the cream, sherry, nutmeg, salt, and pepper and beat to combine.
- Pour the custard mixture over the top of the onions.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake the onions in the oven from 325 degrees or until the mixture is firm. Allow to sit for 5 minutes before serving.