Pearl Onion And Turnip Gratin

Recipe Ingredients

20 oz	568g	Pearl onions
2 cups	474ml	Canned low-salt chicken broth
2 cups	474ml	Canned beef broth
8 cups	1168g / 41oz	Diced peeled turnips
		= (from abt 6 large)
3 tablespoons	45ml	Butter
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Dried thyme
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	292g / 10oz	Grated Gruyère cheese - (abt 8 oz)

Recipe Instructions

Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.

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 into 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. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.)

Preheat broiler. Transfer mixture to 11- by 7- by 2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.

This recipe yields 12 servings.

Source:
Bon Appetit, November 2001

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