Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Jay's Cheesy Creamed Onions




Source of Recipe


Dorothy Lane Market


List of Ingredients




# (1) 16 ounce bag Birdseye frozen small whole onions
# 6-8 ounces grated cheese, a blend of Monterey Jack and Colby Cheese
# 1/2 cup coffee cream
# 2 Tbsp butter or margarine
# 1 Tbsp flour
# 1 tsp dry mustard
# 1/2 tsp salt (optional)
# 1/2 tsp freshly grated nutmeg

Recipe



Place the frozen onions in 2 cups of water and bring to a rolling boil. Cook for 3 minutes. Remove the onions from the cooking water and cool briefly under cold running water. Retain the cooking water.

Cheese Sauce: Melt the butter in a small saucepan until it bubbles. Add the flour, stirring constantly until a smooth paste forms. Reduce the heat and cook gently for 3 or 4 minutes. Add the mustard.

Whisk the cooked paste (roux) into the onion cooking water. Bring to a boil. Reduce the heat and add the coffee cream. Do not let this boil. Stir in the grated cheese and work until smooth.

Place the cooked onions into a very lightly greased casserole. Cover with the cheese sauce and grate nutmeg on top.

Cover and bake at 375 degrees for 25 minutes. Remove cover and brown for an additional 15 minutes at 400 degrees F.

Makes 6-8 servings