After baking the Carrot Cake - I lad leftover heavy cream...I hate to waste anything so here is a recipe using part of that cream. I am making a tomato soup with the rest...
Ingredients:
• 8 medium yellow onions, peeled and sliced (let's hear it for a mandolin slicer!)
• 2 tablespoons butter
• 1/4 cup dry sherry or wine (I used Pinot Grigio... personal choice! ;-))
• 1/8 teaspoon nutmeg
• salt and pepper
• little more than 1/4 cup heavy cream
• 1 1/2 cup grated swiss cheese
• 1/4 cup grated parmesan cheese or romano cheese, for topping
Directions:
Preheat oven to 350
In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown.
Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes
Serve it up and put a fork in it!
Note: So after a day of cooking we were hungry and I didn't get a picture before we ate...SORRY!
Thought: to me these aren't good as leftovers heated in the microwave. The hub heated some up today in a skillet and that way was much better!
Ingredients:
• 8 medium yellow onions, peeled and sliced (let's hear it for a mandolin slicer!)
• 2 tablespoons butter
• 1/4 cup dry sherry or wine (I used Pinot Grigio... personal choice! ;-))
• 1/8 teaspoon nutmeg
• salt and pepper
• little more than 1/4 cup heavy cream
• 1 1/2 cup grated swiss cheese
• 1/4 cup grated parmesan cheese or romano cheese, for topping
Directions:
Preheat oven to 350
In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown.
Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano. Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes
Serve it up and put a fork in it!Note: So after a day of cooking we were hungry and I didn't get a picture before we ate...SORRY!
Thought: to me these aren't good as leftovers heated in the microwave. The hub heated some up today in a skillet and that way was much better!
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Oh my, this sounds DELISH!
oooo that sounds good !
This looks scrumptious! Yellow onions used to be our main crop years and years ago. Oh, how I miss that smell in the packing shed. Wish I had known about this recipe about 10 years ago. I will try it for sure.
If you come across Mayan Sweets, they are a great onion. Not in season yet though.
Karen
Ladybug Creek
I love onions any way they are fixed...these sound delicious. Thanks!
What a GREAT!!! dish. THANKS!!! Geri
Hi Marti~ ~Where were you girl when I was looking for my Onion Casserole recipe this summer? I have misplaced so many recipes over the years. Now, I've got a system, Yeah. I'll have to post about it. Yours looks great.
The dish, day after, speaks volumes as to how tasty this must have been.
I'll have to give this a try. I make baked stuffed onions that are delicious but a lot of work. I'm going to try yours next time we have a beef roast. I hope you are having a great day.
Marti...this looks yum! Thanks for posting.
Blessings!
Gail
Must try your recipe with some of our local fresh potatoes. Off to the greenmarket tomorrow.
Cook great food this weekend!
Jane F
What a heartwarming, perfect-for-fall recipe. I can't wait to try this. Thanks so much for participating in Foodie Friday!
Mister Linky is up and ready for this week's Crock Pot Wednesday. Thanks so much for participating last week. I hope to see you again this week. Thanks a bunch. Debbie.