Heavenly Creamed Pearl Onion Casserole Food

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

PEARL BAKED CREAM ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
• Bake in preheated oven for 50 minutes.

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

CREAMED PEARL ONIONS

Steps:

• Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.

CREAMED RED AND WHITE PEARL ONIONS WITH BACON

Steps:

• If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
• Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and salt. Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes. Stir onions into cream to heat through.
• Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

HEAVENLY ONION CASSEROLE

Steps:

• In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.

CREAMED PEARL ONION CASSEROLE

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, saute the celery, green onions and garlic in butter until tender. Stir in the flour, salt and pepper until blended; gradually add cream and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in pearl onions and cheese. Transfer to a greased 8-in. square baking dish; sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

HEAVENLY ONION CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Melt butter over medium heat and saute onions and mushrooms until soft.
• Place in 12x7 baking dish.
• Sprinkle shredded swiss cheese on top.
• Combine soup, evaporated milk and soy sauce mixing well.
• Pour over cheese and onions.
• Place french bread on top and cover with swiss cheese slices.
• Cover and refrigerate 4 hours or overnight.
• Bake loosely covered for 30 minutes then uncover and bake another 15-20 minutes.
• Let stand for 10 minutes before serving.

CREAMED PEARL ONIONS

Steps:

• Melt butter in a saucepan over medium heat.
• Add flour and stir until well blended.
• Add milk gradually.
• Reduce heat to low and cook, stirring constantly, until mixture has thickened.
• Drain onions and add to sauce.
• Season with pepper and nutmeg.
• Serve hot.

HEAVENLY ONIONS

Steps:

• In frying pan, saute mushrooms and onions in butter over medium heat until soft.
• Place in bottom of a 9 x 13 inch glass baking dish.
• Sprinkle grated cheese on top of onion-mushroom mixture.
• Butter bread slices and place on top of cheese, allowing about 1 slice per serving.
• Mix soup, milk and soy sauce together and pour over bread, making sure all the bread is covered.
• Bake at 350° F.
• for 30 minutes or until brown on top.

CREAMED CARAMELIZED PEARL ONIONS

Steps:

• In 12"-inch skillet, cook frozen onions on medium-high 18-20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
• Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
• Season with nutmeg, salt, and pepper. Remove and discard thyme and bay leaf. Serve hot.

BETTER-THAN-GRAVY CREAMED PEARL ONIONS

Steps:

• Partially thaw onions for 10 minutes, then thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel-lined tray. Pat dry with paper towels.
• Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon kosher salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.
• Melt butter in a saucepan over medium heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add 3/4 cup parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-quart baking dish.
• Preheat the oven's broiler to high. Sprinkle panko evenly over onion mixture.
• Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with more parsley.

HEAVENLY HAMBURGER CASSEROLE

Steps:

• Brown the ground beef then drain and add sugar, salt, garlic powder and tomato sauce. Let simmer 10 minutes.
• Boil 16 oz egg noodles, drain, and add sour cream and cream.
• cheese and onion powder to taste.
• Layer ½ meat mixture, noodles, and then repeat in oblong pan.
• Sprinkle with 2 cups mozzarella and 2 cups cheddar cheese, grated. Bake at 350 for 20.
• minutes.