* Exported from MasterCook *
Dave's Creamed Sweet Onions
Recipe By :Chef Dave Roberts, Southern Recipe Restoration Project
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Vidalia onions -- (or other sweet onions such as Walla Walla), large dice
2 tablespoons butter
1 garlic clove -- finely chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 Pinch nutmeg
Salt and pepper
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add
the onions. Boil for 8 to 10 minutes, until very tender. Drain the onions,
reserving 1/4 cup of the liquid.
In a saucepan, melt the butter over medium heat. Add the garlic and cook
for about 1 minute. Whisk in the flour and cook for 2 minutes, stirring
regularly. Slowly whisk in the milk and reserved onion water. Whisk
constantly until mixture thickens and begins to boil. Add the onions and
nutmeg; season to taste with salt and pepper. Spoon the mixture into a
lightly greased 1 quart baking dish or into 8 individual ramekins.
Sprinkle with the cheese. Bake until the top is lightly browned, about 30
minutes.
Serves 8
Prep time: 20 minutes
Total time: 50 minutes
Per serving: 76 calories (percent of calories from fat, 50), 3 grams
protein, 7 grams carbohydrates, 1 gram fiber, 4 grams fat (3 grams
saturated), 13 milligrams cholesterol, 96 milligrams sodium.
Chef Dave Roberts, the former chef of Sam & Dave's BBQ1 & BBQ2 restaurants
who is developing a new Southern restaurant, was interested in trying a
Saving Southern Food recipe (Doris Moody Yarbrough's Cracklin' Corn Bread)
in his own well-seasoned skillet. He was so pleased with the result he
decided to develop a main course,..., and this vegetable side dish to
complement it. (He suggests rounding out the plate with braised kale or
other greens.) Roberts thought this onion dish, inspired by one his mother
used to make, would go perfectly with the corn bread. If Vidalia onions
are not available, use another sweet onion, such as Walla Walla. You can
add a few slices of the green tops from the spring onions to the casserole
for a little color.
Source:
"Atlanta Journal-Constitution"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 5g Fat (53.1% calories
from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
No comments:
Post a Comment