Scalloped Onions & Almonds
Created by breezermom on August 28, 2016
- Servings: 6
- Prep Time: 10m
- Cook Time: 55m
- Recipe #24769
Ingredients
- 12 small (1 cup) pearl onions
- 1 cup celery, diced
- 1/2 cup sliced almonds, toasted
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half and half
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon pepper
- Paprika, to taste
How to Make
-
Step 1: Cook onions and diced celery in boiling water to cover 10 to 15 minutes or until the vegetables are tender; drain well.
-
Step 2: Place vegetables in a lightly greased 2 quart casserole. Sprinkle with sliced almonds and Parmesan cheese. Set aside.
-
Step 3: Melt butter in a havy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
-
Step 4: Add salt and pepper; stir well. Pour the sauce over the onion mixture. Sprinkle with paprika. Bake at 350° for 30 minutes.
Nutritional Facts
- Serving Size: 1 (150.8 g)
- Calories 274.6
- Total Fat - 12.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 41.7 mg
- Sodium - 575.4 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 10.7 g
- Calcium - 118.4 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg