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)

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)