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Nutrition Facts
Serving Size 1 (103g) Recipe makes 6 servings The following items or measurements are not included below: seasoning salt
Calories 169
Calories from Fat 120		(71%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 90mg		3%
Potassium 125mg		3%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 1.0g	4%
	Sugars 3.0g
Protein 3.6g		7%
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Grandma's Famous Creamed Onions Au Gratin

Recipe #397631 | 15 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: BizZaar
Nov 2, 2009

My grandmother used to make the best creamed onions au gratin on the planet — I'm talking about the kind to die for! Unfortunately, she passed away recently... at the ripe age of 100. While she never wrote any of her recipes down, I've used my tastebuds, my memory and my soul to match her prized recipe. Cooking is an art... an exact science. When it came to creamed onions au gratin, my grandmother definitely had it mastered! This is old-fashioned goodness at its best... and a traditional family treat... served every holiday.

SERVES 6 (change servings and units)

Ingredients

14 ounces frozen petite whole onions (Birds Eye)
2 ounces extra-sharp white cheddar cheese (Cracker Barrel Aged Reserve Natural Extra Sharp Cheddar)
1/2 cup whipping cream or half-and-half cream
1 tablespoon dry white wine (or 1 tablespoon dry sherry)
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon beef bouillon granules
1/2 teaspoon prepared horseradish or Dijon mustard (or 1/4 teaspoon dry mustard)
1/4 teaspoon chopped fresh thyme leave (or 1/8 teaspoon ground thyme)
1/8 teaspoon finely ground white pepper
1 pinch freshly grated nutmeg

GARNISH

1 pinch seasoning salt
1/2 teaspoon thinly snipped fresh chives

Directions

1
GRATE 2 ounces Cracker Barrel Aged Reserve Natural Extra Sharp Cheddar Cheese; set aside.
2
BOIL 1/4 cup water; add 14 ounces frozen petite whole onions; cover and boil for 7 minutes; drain.
3
MELT 1 1/2 tablespoons butter in the same pot over medium-low heat; add 1/2 teaspoon instant beef bouillon granules, 1/4 teaspoon chopped fresh thyme leaves (or 1/8 teaspoon ground thyme), 1/2 teaspoon prepared horseradish or Dijon mustard (or 1/4 teaspoon dry mustard), 1/8 teaspoon ground white pepper and 1 pinch freshly grated nutmeg; stir with a wooden spoon for one or two minutes to release flavors from spices; add 1 1/2 tablespoons flour; stir until evenly absorbed with butter and spices and almost golden (do not brown!), about one minute.
4
MEASURE 1 tablespoon dry white wine or 1 tablespoon dry sherry into roux ingredients while whisking constantly with wire whisk; pour 1/2 cup whipping cream or half and half cream; stir constantly with wooden spoon until sauce is bubbly and thickened (sauce will be very thick).
5
ADD 2 ounces grated natural extra sharp cheddar cheese; stir often with wooden spoon until cheese is completely melted; lightly stir in drained cooked onions until thoroughly blended with sauce and sauce thins slightly; for creamier onions, adjust consistency by adding more cream if desired.
6
GARNISH as desired and serve.
7
GET READY to melt into your seat after just one taste!