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A MARIO BATALI RECIPE

Creamed Onions

By Dan Drohan, executive chef Otto Enoteca Pizzeria

CREAMED CIPOLLINI ONIONS


Ingredients

Serves 6 to 8 people

 

2 pounds Cipolline onions

2 tablespoons extra-virgin olive oil

¾ cup Parmigiano-Reggiano

¾ cup breadcrumbs

 

For the besciamella:

7 tablespoons unsalted butter

5 tablespoons all-purpose flour

6 cups whole milk

2 tablespoons salt

Pepper, to taste

1 teaspoons freshly ground nutmeg

Directions

Pre heat oven to 350 degrees F.

 

Make the besciamella:

In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring often, until the mixture is golden in color. In a separate saucepan, heat the milk to barely a boil.

 

Add the hot milk to the flour mixture, whisking continually, a few ounces at time. Bring to a light boil and cook for ten minutes. Season with salt, pepper and nutmeg and set aside.

 

Clean and peel the onions then season with salt, pepper and extra-virgin olive oil. Spread onions out on a cookie sheet and roast for 10 minutes, until cooked through and a little charred.

 

Toss the roasted onions in a large bowl with half of the besciamella and ¼ cup of the Parmigiano-Reggiano. Place the onions in a baking dish or casserole and top with the remaining besciamella.

 

Mix the remaining Parmigiano with the breadcrumbs, then sprinkle over the onion to cover.

 

Return to the oven for 5 to 10 minutes until crispy.

 

Serve warm.

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