The Whole Wheat

I really enjoyed this dish but I will admit, you need to LIKE onions. The nice part is, a few little tiny pearl onions is just perfect on the side for most people so this dish will go far. But for those of you who LOVE onions, I don’t think this will make it a day.

I used two types of mustard for the binder, one was regular Dijon, but the other was a smoky onion mustard. This combo really gave a deep smokiness to the dish, but any combination of mustards you enjoy with onion would be delicious.

Ingredients:

• 20 oz. pearl onions
• 2 T. unsalted butter
• 2 T. flour
• 1 c. milk
• 3 T. creamed Sherry
• 1 T. onion mustard (or other flavor, style you like)
• 1 T. Dijon mustard
• 1/4 t. grated nutmeg
• 1/2 c. grated Parmesan cheese

1. Bring a large pot of water to a boil. Salt well, then add onions (leave skins on). Boil until just tender, about 25 minutes.
2. Remove onions from the water and set aside 1 c. of broth, discarding the rest.
3. Cool the onions, then peel.
4. Melt butter in sauce pan over medium heat. Add flour, whisking constantly and cook for about 2 minutes.
5. Add reserved onion broth, milk, and Sherry. Cook until thickened, whisking often, about 8 minutes.
6. Whisk in mustards, nutmeg, and a pinch of salt & pepper. Add the onions and bring to a simmer. Simmer for 5 minutes and remove from heat.
7. Preheat the broiler.
8. Add the creamed onions to a 2-qt. baking dish (or deep dish pie plate). Sprinkle evenly with cheese then broil until top is golden and bubbling.