Onions in Onions Recipe

Onions in Onions Recipe
Staff Writer
Onions
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Onions

Try this easy and playful side dish at your next dinner party. Baked with breadcrumbs and topped with béchamel sauce, it’s a sure crowd-pleaser.

6
Servings
132
Calories Per Serving
Deliver Ingredients

Ingredients

For the béchamel sauce

  • 1/4  cup  butter
  • 1/2  cup  flour
  • 1  quart  milk, heated
  • whole cloves
  • 1/2  onion
  • bay leaf

For the onions

  • large Spanish onions
  • Salt, for boiling onions, plus more to taste
  • 12  tiny white onions
  • 1  tablespoon  butter
  • 1/2  cup  panko breadcrumbs
  • 1  teaspoon  fresh thyme
  • 1  teaspoon  fresh rosemary
  • Pepper, to taste
  • 1/4  cup  Parmesan, grated

Directions

For the béchamel sauce

Melt the butter over low heat. Stir in the flour until smooth. Cook for a few minutes, then add the milk and stir until thickened. Insert the cloves into the onion. Add the onion and bay leaf and simmer for 15 minutes. Strain and set aside.

For the onions

Preheat the oven to 400 degrees.

Bring a pot of salted water to a gentle boil over medium-high heat. Peel the Spanish onions, cutting off only the minimum amount at the root and stem ends. Cook them until barely done, about 30 minutes. Do not overcook or the onions will fall apart while handling.

Drain the onions and cut them in half crosswise. Carefully remove the center rings to make a hole in the center of each onion half. Bring another pot of water to boil. Peel the tiny white onions and boil until tender, about 10 minutes.

Drain and place into a saucepan together with the béchamel sauce and bring to a light simmer over low heat.

Melt the butter over high heat in a skillet, and add the breadcrumbs, herbs, salt, and pepper. Toss briefly until golden. Arrange the onion halves in a flameproof casserole. Fill the centers with tiny onions and then with sauce. Sprinkle breadcrumbs and Parmesan over the onions and bake for 10 minutes or until golden brown.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
15g
12%
Protein
4g
9%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
88mg
9%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
75mg
11%
Selenium, Se
4µg
7%
Sodium, Na
285mg
19%
Water
11g
0%
Zinc, Zn
1mg
13%

Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Onion Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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