Creamed Pearl Onions And Fennel With Crispy Spiced Breadcrumbs
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 large
Fennel (bulb with fronds)1.333333 cups
Heavy Cream1 cup
Grated Parmesan (finely)1 tsp
Red Pepper FlakeDirections:
1
Position rack in middle of oven and preheat to 400ºF
2
Brush a 2-qt
3
Gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp
4
Butter
5
Cut fennel bulb and stems into 1/4" pieces
6
Finely chop 2 Tbsp
7
Fennel fronds; set aside
8
Combine onions, fennel bulb and stems, 1/4 tsp
9
Salt, and 3/4 cup water in a large saucepan
10
Bring to a boil over high heat, stirring occasionally
11
Reduce heat to medium, cover, and simmer 5 minutes
12
Drain onion mixture, pat dry, and transfer to prepared dish
13
Bring cream and 1/2 tsp
14
Salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture
15
Bake 15 minutes
16
Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp
17
Salt, and remaining 3 1/2 Tbsp
18
Melted butter in a medium bowl
19
Remove onion mixture from oven and top with breadcrumb mixture
20
Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25–30 minutes
21
Let rest 10 minutes before serving
22
Position rack in middle of oven and preheat to 400ºF
23
Brush a 2-qt
24
Gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp
25
Butter
26
Cut fennel bulb and stems into 1/4" pieces
27
Finely chop 2 Tbsp
28
Fennel fronds; set aside
29
Combine onions, fennel bulb and stems, 1/4 tsp
30
Salt, and 3/4 cup water in a large saucepan
31
Bring to a boil over high heat, stirring occasionally
32
Reduce heat to medium, cover, and simmer 5 minutes
33
Drain onion mixture, pat dry, and transfer to prepared dish
34
Salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture
35
Bake 15 minutes
36
Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp
37
Salt, and remaining 3 1/2 Tbsp
38
Melted butter in a medium bowl
39
Remove onion mixture from oven and top with breadcrumb mixture
40
Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25–30 minutes
41
Let rest 10 minutes before serving
42
Bring cream and 1/2 tsp