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Onions Au Gratin

cook time ~
45 min
added ~
December 12, 2019
Onions Au Gratin

onions au gratin

instructions

Make medium white sauce: 2 TBS butter-melted 2 TBS flour-blend in saucepan with butter Add 1C of liquid (I use 1/2 C liquid from onions and 1/2 C evaporated milk) Stir til smooth-add salt and pepper to taste-cook. Sprinkle 1/2 C grated sharp cheddar cheese with 1/2 tsp dry mustard and mix together. Add cheese to the sauce along with a good dash of Worcestershire sauce. Put 1 jar/can of small onions in a buttered casserole dish-cover with the sauce-sprinkle with some grated cheese and paprika-350 degree oven until bubbly and light brown.

mom's notes

\*Ta’s/Pat’s notes-Do not substitute pickled or cocktail onions for regular Holland style or pearl onions in a jar or can. Yuk! Also frozen onions don’t work well. Too mushy. About 4 jars of onions and three times the sauce (even that is a bit much…you might have some leftover sauce you can freeze for cheesing up another vegetable later on) in a large flat dish is enough to feed the extended Peterman family. Ta warns in her original recipe to “cook the sauce well before adding the cheese.”