| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Onion |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Frozen small whole onions |
| 6 |
oz |
Grated cheese;; (6 to 8) blend of monterey jack and colby |
| 1/2 |
c |
Coffee cream |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Flour |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt;; (optional) |
| 1/2 |
ts |
Freshly grated nutmeg |
INSTRUCTIONS
Recipe by: Dorothy Lane Markets This recipe was developed and shared with
us by a long-time DLM shopper, Jay Hering.
Place the frozen onions in 2 cups of water and bring to a rolling boil.
Cook for 3 minutes. Remove the onions from the cooking water and cool
briefly under cold running water. Retain the cooking water. Cheese Sauce:
Melt the butter in a small saucepan until it bubbles. Add the flour,
stirring constantly until a smooth paste forms. Reduce the heat and cook
gently for 3 or 4 minutes. Add the mustard. Whisk the cooked paste (roux)
into the onion cooking water. Bring to a boil. Reduce the heat and add the
coffee cream. Do not let this boil. Stir in the grated cheese and work
until smooth. Place the cooked onions into a very lightly greased
casserole. Cover with the cheese sauce and grate nutmeg on top. Cover and
bake at 375 degrees for 25 minutes. Remove cover and brown for an
additional 15 minutes at 400F. Makes 6-8 servings. jmerrill@prodigy.com
Posted to MC-Recipe Digest V1 #1051 by Lisa Jorgensen on Jan 29, 1998
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