To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the
remaining chopped parsley over the top.
This easy and yet elegant side is sure to become a staple of your Christmas dinner.
Creamed Onion Gratin
Eevery meal can be made a million times better simply by adding a casserole. Christmas
dinner is certainly no exception. This buttery, creamy southern dish is so good, it is a
must-bake! I hope you love it- I know I do!
Ingredients
3 pounds sweet onions (such as Vidalia, Walla Walla, or Maui onions)
3 tablespoons cream sherry
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 cup whole milk, scalded
1 cup freshly grated Parmesan cheese
Kosher salt and pepper
1/2 cup panko crumbs
Directions
Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.
Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side
of the onion down and slice length-wise into thick wedges.
In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the
onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add
the sherry and simmer until it evaporates. Remove the onions from the pan and pour
through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining
the onions prevents a runny gratin because the onions will continue to release more
liquid in the oven.)
In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour
and cook for one minute. Add the scalded milk and cook, whisking constantly, until the
sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely
melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and
toss to thoroughly coat. Pour the onion mixture into the gratin dish.