Pearl Onion and Turnip Gratin
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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. Drain. Peel onions.
2 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 in 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.
3 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.

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