Jim doesn’t remember eating Creamed Onions growing up, so the Glen-Mor Restaurant comparison taste test could not be conducted. However, we did make the recipe twice to cut down on the richness in the first recipe. Despite the unknown authenticity, we both enjoyed this side dish.
Servings: 8
Fresh
4 cups pearl onions
2 Tbsp. butter
3/4 cup milk
2 oz. sharp white cheddar cheese
Pantry
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup crushed plain crackers, such as Toll House Original or Townhouse
Peel onions
Bring approximately 2 quarts of water to boil in a large pot. Add onions and boil for 3 minutes. Drain and rinse with cold water. Slice root-end off onions and squeeze onion from top end to remove peel. Discard peels and set onions aside.
Assemble casserole
Preheat oven to 350 degrees-F. Place onions in a 2 quart glass casserole dish. Add salt and pepper. Melt butter and pour over onions. Pour milk over onions. Sprinkle cracker crumbs on top.
Bake onions
Bake casserole for 50 minutes.
Serve
Let onions cool for several minutes and serve as a side dish.
Leave a Reply