Pearl Onion and Turnip Gratin

1. 1

   Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin.

2. 2

   Drain.

3. 3

   Peel onions.

4. 4

   Bring chicken and beef broths to boil in large pot.

5. 5

   Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes.

6. 6

   Drain, reserving 3 cups broth.

7. 7

   Melt butter in same pot over medium-low heat.

8. 8

   Add flour and thyme; stir 1 minute.

9. 9

   Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes.

10. 10

    Add onions, reduce heat to medium, and simmer until tender, about 12 minutes.

11. 11

    Stir in cream and turnips.

12. 12

    Simmer until vegetables are coated with sauce, about 2 minutes.

13. 13

    Season to taste with salt and pepper.

14. 14

    (Can be made 1 day ahead.

15. 15

    Cool slightly, cover and refrigerate in pan.

16. 16

    Rewarm over low heat.)

17. 17

    Preheat broiler.

18. 18

    Transfer mixture to 11x7x2-inch glass baking dish.

19. 19

    Sprinkle gratin with cheese.

20. 20

    Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.