Creamed Onions

1. 1

   Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking.

2. 2

   Drain and peel onions.

3. 3

   Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch.

4. 4

   Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes.

5. 5

   Drain well in colander and transfer to a buttered 2-quart baking dish.

6. 6

   Put oven rack in middle position and preheat oven to 350F.

7. 7

   Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute.

8. 8

   Add cream in a stream, whisking, and bring to a simmer, whisking.

9. 9

   Simmer sauce, stirring occasionally, 2 minutes.

10. 10

    Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

11. 11

    Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

12. 12

    Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.