Scalloped Onions Recipe

Name: Scalloped Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium size onions (3 c.), washed, peeled and cut into slices; 3 Tbsp. melted butter or margarine; 1 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. flour; 1 1/2 c. half and half; 1 c. diced celery, cooked and drained; 1/2 c. pecan halves; grated Parmesan cheese; paprika

Servings: persons

6 medium size onions (3 c.), washed, peeled and cut into slices
3 Tbsp. melted butter or margarine
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. flour
1 1/2 c. half and half
1 c. diced celery, cooked and drained
1/2 c. pecan halves
grated Parmesan cheese
paprika

1
Saute onions in 3 tablespoons butter in skillet.
2
Remove onions from skillet.
3
Add 2 more tablespoons of butter and melt. Blend in flour, salt and pepper.
4
Gradually add half and half and cook over low heat until thick and smooth, stirring constantly. Place onions, cooked celery and pecans in alternate layers in buttered 2-quart baking dish.
5
Cover with cream sauce; sprinkle with grated Parmesan cheese and paprika.
6
Bake at 350u00b0 for 20 to 30 minutes, until bubbly and hot.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium size onions (3 c.), washed, peeled and cut into slices, 3 Tbsp. melted butter or margarine, 1 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Scalloped Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Onions

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