Winter? Is that you?
Winter has finally arrived in San Francisco. Even though the trees have already blossomed, and the spring bulbs have bloomed, the cold and rain are here. Not that I am complaining mind you. As a 5th generation Californian, I know all about the importance of rain, and I have been praying for it for weeks. I just wish it had showed up sooner, like before spring. I like my seasons in the following order: winter, spring, summer, Indian summer, autumn, repeat. I never feel more like cooking then when I am cooped up in a warm house and it is too cold and wet to go anywhere. I love making soups, stews, roasts, and rich hearty comfort foods. This is the perfect weather for Onion Casserole. I came across this recipe by way my friend Bo on facebook, and borrowed it. The recipe is his by way of his grandmother Laura Hoshaw. She is 103 and still going strong! I added a few touches of my own, I hope Grandma Hoshaw doesn’t mind. This dish is perfect for this weather. It is hot, buttery, savory, rich, creamy, toasty, cheesy, oniony, baked bubbly love. In short, it is a great big warm hug. I have made it in a large dish, but I prefer to use my Le Creuset mini cocotte. I saw them in the window at Cliff’s Variety years ago and realized I couldn’t live without them. I never met a piece of Le Creuset I didn’t like. They sat in my cupboard for a while before I decided to use them for this dish, and they work perfectly for it. Basically, this is a toasted piece of garlic bread, smothered in onions that are covered in Béchamel, and topped with melted cheese. It can be prepared ahead of time and cooked just before serving. It is best served right out of the oven, but I have been known to live on it for a few days afterwards. I hope you enjoy. Thank you Bo, and Grandma Hoshaw!
- 2 large yellow onions, peeled and sliced ¼ inch thick
- ¼ cup butter
- ¼ cup flour
- ¼ tsp paprika (the good kind, should be named after a country)
- A dash of cayenne pepper
- 2 chicken bouillon cubes
- 1½ cup milk, scalded
- 4 oz cheddar cheese, grated (this is for starters, you will want to use more)
- Sourdough baguette, sliced into ¼ rounds, enough to line cocottes
- A couple cloves peeled garlic
- Spray or lightly butter the cocottes.
- Lightly butter, or spray the bread slices and toast in a 350 degree oven. Take the garlic cloves and rub the toasts. Arrange the toasted bread in the bottom of the dishes, cutting them if needed so that the bottom has a nice bread base. This is my favorite part of the dish and you don’t want to skimp on the bread!
- Parboil the sliced onions in water for 10 minutes and drain.
- Scald the 1½ cups of milk in a small pot, this will help make for a smooth sauce.
- For the sauce, melt the butter in the pan, whisk in the flour, and cook long enough to remove the raw taste from the flour, but don’t brown it. Whisk in the milk. Then as you are admiring your beautiful, smooth perfect white sauce, blend in the 4 ounces of grated cheddar, paprika, bouillon cubes and cayenne. Taste and adjust seasoning.
- Now fill the cocottes with the onions stopping a little short of the top.
- Pour the sauce over the onions. Top them off with the reserved cheese that you would has reserved if you hadn’t put it all in the sauce. I told you that you would want to use more!
- They can be prepared up to this point and be held in the refrigerator.
- When you are ready cover and cook them in a 350 degree oven for one hour. Bake them on a sheet pan as they tend to boil over. I have adjusted this recipe to fit 4 small cocottes. If you want to make it in a large dish, you will need to slice more onions and make more sauce.
Enjoy!
Thanks for the recipe can’t wait to try it. Thanks Robin