Why Fiddle with a Classic?
My mom’s recipe was simple. A white sauce made from a roux of flour and butter and warmed half-and-half, and a touch of nutmeg, salt and pepper. Add the cooked pearl onions, and serve. That was it. Not too exciting, but you really had to like onions to appreciate this.
I wanted more people to love them, and in my family, that usually means cheese. I added a little Cheddar to the white sauce, a bit of Dijon mustard, and topped it all with a little more cheese mixed with breadcrumbs. A little trip under the broiler, and it was browned and bubbly.
I didn’t stop there. Next time I made them, I added a cup of frozen peas. Even better!
Everyone loved them and didn’t seem to notice it was still mostly about the onions. Vermont Cheese is really a wonder food, especially when melted and browned. Our house standard: Cabot Hunter’s Seriously Sharp Cheddar.
© Copyright 2017 – or current year, Dorothy Grover-Read