Pearl Onion and Turnip Gratin
- 20 ounces pearl onions
- 2 cups canned low-salt chicken broth
- 2 cups canned beef broth
- 8 cups diced peeled turnips (from about 6 large)
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1 teaspoon dried thyme
- 1/2 cup whipping cream
- 2 cups grated Gruyere cheese (about 8 ounces)
- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin.
- Drain.
- Peel onions.
- Bring chicken and beef broths to boil in large pot.
- Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes.
- Drain, reserving 3 cups broth.
- Melt butter in same pot over medium-low heat.
- Add flour and thyme; stir 1 minute.
- Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes.
- Add onions, reduce heat to medium, and simmer until tender, about 12 minutes.
- Stir in cream and turnips.
- Simmer until vegetables are coated with sauce, about 2 minutes.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead.
- Cool slightly, cover and refrigerate in pan.
- Rewarm over low heat.)
- Preheat broiler.
- Transfer mixture to 11x7x2-inch glass baking dish.
- Sprinkle gratin with cheese.
- 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)