Gratinéed Mustard Creamed Onions

It's not Thanksgiving if there aren't boiled onions. For years my mom has been making them, and I have to admit, I'm only a recent believer. I didn't really get the point of onions and bechamel sauce until my taste buds and I grew up. This year, I thought I'd try a new recipe to put a spin on the classic. The result: one of my favorite dishes from the entire experience.

Gratinéed Mustard Creamed Onions

2 lb white pearl onions
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cup whole milk
3 Tbsp Sherry
1 Tbsp grainy mustard
1 Tbsp Dijon mustard
1/4 tsp grated nutmeg
1/2 cup grated Parmigiano-Reggiano

Equipment: 2 Qt shallow gratin (2 inches deep)

Cook onions in a large heavy pot of boiling salted water, until just tender. 25 min. REserve 1 cup of cooking water, then drain and when cooled, peel. DON'T be like me and always forget and peel the onions before you cook them. Their centers will pop out and you'll feel silly.

Melt butter in dry pot over medium heat. Add flour and stir 2 min. Whisk in reserved cooking water, milk, sherry and cook until thickened, whisking. 8min. Whisk in nutmeg, mustards and 1/2 tsp salt and pepper. Add onions to sauce and simmer 5 min.

Preheat broiler.

Transfer creamed onions to baking dish and sprinkle with cheese. Broil 4 to 5 inches away from heat until top is golden and bubbly. 3 min. ENJOY!!!