Pearl Onion and Turnip Gratin

  1. Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin.
  2. Drain.
  3. Peel onions.
  4. Bring chicken and beef broths to boil in large pot.
  5. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes.
  6. Drain, reserving 3 cups broth.
  7. Melt butter in same pot over medium-low heat.
  8. Add flour and thyme; stir 1 minute.
  9. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes.
  10. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes.
  11. Stir in cream and turnips.
  12. Simmer until vegetables are coated with sauce, about 2 minutes.
  13. Season to taste with salt and pepper.
  14. (Can be made 1 day ahead.
  15. Cool slightly, cover and refrigerate in pan.
  16. Rewarm over low heat.)
  17. Preheat broiler.
  18. Transfer mixture to 11x7x2-inch glass baking dish.
  19. Sprinkle gratin with cheese.
  20. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.

pearl onions, chicken broth, beef broth, butter, flour, thyme, whipping cream, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/pearl-onion-and-turnip-gratin-105821 (may not work)

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