Scalloped Onion & Almond Casserole Recipe
Another tasty recipe from our cooking corner. This scalloped onion and almond casserole recipe is to die for!
(Serves 6-8)
20 small pearl onions (about ½ cup)
1 tsp. Tabasco sauce
6 tbsp. unsalted butter
2 ¼ cups half and half
4 celery stalks, chopped
2/3 cup sliced almonds
5 green onions, chopped
½ cup grated Parmesan cheese
5 tbsp. all-purpose flour
1 tsp. salt
½ tsp. fresh ground pepper
Instructions:
1. Preheat oven to 350.
2. Lightly butter a 1-½ quart casserole dish.
3. Using a sharp knife, cut off and discard root end from each onion; set onions aside.
4. Fill a 4 to 6 quart saucepan half full of water; bring to a boil over medium high heat. Add onions; parboil 1 minute (FYI—Parboiling means to cook partially by boiling for a short period).
5. Drain into colander; place under running water till cool.
6. When onions are cool enough to handle, peel by grasping between your thumb and forefinger at stem end and squeezing lightly. The peel should slip off easily.
7. Set peeled onions aside.
8. In a heavy 12-inch skillet over medium heat, melt butter. Add celery; cook 5 minutes. Add peeled onions and green onions; stir to blend.
9. Sprinkle flour into skillet; stir until combined.
10. Cook 3 to 4 minutes, stirring. Blend in salt, pepper, and Tabasco sauce.
11. Slowly stir in half and half. Cook about 5 minutes; fold in almonds and cheese.
12. Pour into buttered baking dish.
13. Bake in preheated oven until bubbly and lightly browned. It usually takes about 25 minutes.
14. Top with celery leaves if desired.
If you have a recipe that you’d like to share, feel free to contact us and we’ll see if we can get it into the magazine!
