6 servings
1 lb Small white “pearl” onions
2/3 c Whipping cream
1/4 ts Salt
1/4 ts Pepper
1/4 ts Nutmeg
1 tb Butter
-for greasing gratin dish
PREHEAT OVEN TO 350F. In a large pot of boiling water, blanch the
onions to begin cooking and remove the skins. (Blanch small pearl
onions for 3 minutes; if unavailable, use walnut-size onions and
blanch for 5 minutes). Drain, refresh in ice cold water and drain
again. Squeeze the root end to “pop” onion out of its skin. Combine
cream, salt, pepper and nutmeg. Put onions in buttered gratin dish
and pour cream mixture over them. Bake for 45 minutes at 350F. Bake
until browned and bubbly.
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
