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
346
Calories Per Serving
Deliver Ingredients

Ingredients

For the béchamel sauce

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

For the onions

  • 3 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.

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.

Nutritional Facts

Total Fat
17g
26%
Sugar
17g
N/A
Saturated Fat
10g
50%
Cholesterol
45mg
15%
Protein
11g
22%
Carbs
40g
13%
Vitamin A
167µg
19%
Vitamin B12
0.8µg
13.5%
Vitamin B6
0.3mg
16.3%
Vitamin C
16mg
26%
Vitamin D
2µg
1%
Vitamin E
0.5mg
2.3%
Vitamin K
4µg
6%
Calcium
310mg
31%
Fiber
4g
18%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
0.9mg
5.1%
Magnesium
45mg
11%
Monounsaturated
4g
N/A
Niacin (B3)
0.6mg
2.8%
Phosphorus
247mg
35%
Polyunsaturated
0.8g
N/A
Potassium
560mg
16%
Riboflavin (B2)
0.4mg
21.1%
Sodium
946mg
39%
Thiamin (B1)
0.2mg
12.5%
Trans
0.4g
N/A
Zinc
1mg
8%