Monday, December 30, 2013

Creamy Baked Onions

Creamy Baked Onions

I was at Meijer recently trying to figure out what I wanted to cook and was drawing blanks. I went to the store with an open mind and thought I would let what was on sale guide me, but after 20 minutes I wasn't having any luck. That is when I noticed a few recipe cards on a rack in the produce section. I took a look at one entitled "creamy baked onions" and it sounded like a nice little creation to try.

I thought that it would either be a disaster or something delicious.

They were sold out of the onions that the card called for so I substituted a different, larger kind. Other than that, I followed the recipe to a T and it turned out really tasty, the only problem was the onions. The larger onions were just to big to cook down into a soft sweet mess that would have resulted had I used the right kind. The outside layers were cooked through but the center couldn't get finished before the topping scorched. I didn't feel the dish was worth reproducing in a labor intensive information graphic like most of my posts, but there was stuff I wanted to mention.

Creamy Baked Onions
First is the yummy topping. Crushed herb stuffing mix tossed with butter and cheddar cheese was a flavorful and crispy garnish, I think this would be a great topping on scalloped potatoes or even mac and cheese. It was a creative way to ad some snappy flavor and crunch to the dish.

Second is the sauce, the mixture cooked into a nice gravy that could be used in a number of different things like a casserole or some sort of creamy potato dish.

I can't wait to use some of these elements in an original dish and I'm going to keep a look out for those free recipe cards at the grocery store. This was a smart dish that will lead to some tasty treats in my near future!

Eat well, cook often ...

THE RECIPE
From "Market of Meijer" recipe card
1 hour, 15 minutes, side for 4 to 6
1 C Crushed herb seasoning stuffing mix
1/2 C cheddar cheese, shredded
2 Tbs Butter, melted
4 Large yellow onion, cut in half horizontally
1 Can Cream of chicken soup (10.75 oz)
2 C 2% milk
1/2 tsp Dried rosemary
1/8 tsp Ground nutmeg

Preheat oven to 350°

Topping
For the topping, combine stuffing mix, butter and cheese. Mix well and set aside.

Sauce
Whisk together soup, milk, rosemary, nutmeg and pepper to taste until well incorporated.

Assemble, bake dish
Place onions in a 9 x 13 baking dish. Pour sauce over onions. Cover with aluminum foil and bake for 30 minutes. Remove foil, top onions with topping. Bake 30 minutes more or until onions are soft and cooked through. Remove from oven let cool slightly. Spoon sauce over onions when served.

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