Onions Au Gratin
from 1966's Recipes on Parade: Quick and Easy Dishes
from 1966's Recipes on Parade: Quick and Easy Dishes
1 lb. onions, thinly sliced
Salted water
2 tbsp. butter
2 tbsp. flour
1/2 c. cream
Salt and pepper to taste
1/4 c. chopped parsley
1 c. buttered coarse bread crumbs
1/4 c. grated Parmesan cheese
Boil onions in lightly salted water until just tender; drain, reserving 1/2 cup liquid. Melt butter in saucepan; blend in flour. Bring cream to boil; add to flour mixture, stirring vigorously. Add reserved onion liquid, salt, pepper, parsley, and onions. Turn mixture into casserole; sprinkle with bread crumbs and cheese. Bake, uncovered, in 375 degree oven until heated through and brown on top, about 20 minutes.
Mrs. Morton F Roth, OWC
Cinclant, Norfolk, Virginia
Heavy cream, onions, and breadcrumbs? This wasn't exactly risky. We were looking for comfort food and we found it. They were very rich, so a tiny serving is plenty, but they still went beautifully with our New York strips. I'd definitely make them again. I'd consider adding some gruyere to the sauce and mixing in other veggies. A yummy, basic recipe.
Salted water
2 tbsp. butter
2 tbsp. flour
1/2 c. cream
Salt and pepper to taste
1/4 c. chopped parsley
1 c. buttered coarse bread crumbs
1/4 c. grated Parmesan cheese
Boil onions in lightly salted water until just tender; drain, reserving 1/2 cup liquid. Melt butter in saucepan; blend in flour. Bring cream to boil; add to flour mixture, stirring vigorously. Add reserved onion liquid, salt, pepper, parsley, and onions. Turn mixture into casserole; sprinkle with bread crumbs and cheese. Bake, uncovered, in 375 degree oven until heated through and brown on top, about 20 minutes.
Mrs. Morton F Roth, OWC
Cinclant, Norfolk, Virginia
Heavy cream, onions, and breadcrumbs? This wasn't exactly risky. We were looking for comfort food and we found it. They were very rich, so a tiny serving is plenty, but they still went beautifully with our New York strips. I'd definitely make them again. I'd consider adding some gruyere to the sauce and mixing in other veggies. A yummy, basic recipe.
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