Pearl Onion Gratin with Parmesan, Savory & Thyme

This is a delicious update of the traditional creamed onion dish that for some families is de rigueur at Thanksgiving. Using frozen pearl onions saves lots of time and anguish, making this an easy side dish to pull together.

From Fine Cooking Thanksgiving Cookbook, Taunton Press 2012, from the editors and contributors of Fine Cooking.

Pearl Onion Gratin with Parmesan, Savory & Thyme

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    Ingredients

    2 pounds frozen pearl onions, thawed 3 tablespoons unsalted butter, melted
    3/4 cup water 1 cup coarse fresh breadcrumbs
    1 cup heavy cream 1/4 cup freshly, finely grated Parmigiano- Reggiano
    Three 4-inch sprigs fresh thyme 1/2 teaspoon dried savory, crumbled
    Kosher salt and freshly ground black pepper

    directions

    Total:
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    • 1

      Heat the oven to 400°F. Put the onions and water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain the onions well and pat dry.

    • 2

      Combine the cream, thyme, and 1⁄2 tea- spoon salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.

    • 3

      Meanwhile, brush a shallow 2-quart gratin or baking dish with 1 tablespoon of the butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 tablespoons melted butter, 1⁄2 teaspoon salt, and several grinds of pepper. Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest for 10 minutes before serving.

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