They'll be talking about this one! Here's the rule of thumb on picking onions: the flatter, the sweeter. Look for fat, wide onions that are flat on the bottom and round on top.
(serves 8)
4 T. butter
3 medium fennel bulbs, trimmed, cored, and sliced crosswise
3 stalks celery, sliced
2 large Vidalia, Walla Walla*, or Maui Sweet* onions, cut crosswise into 1/2" thick slices
6 oz. Gruyere cheese, shredded (1&1/2 cups)
1/2 lb. smoked ham*, diced
1/4 cup whipping cream
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
2 T. snipped fresh dill plus dill sprigs for garnish
1/2 cup coarse Italian bread crumbs
2 T. finely chopped hazelnuts
Cooking spray*
Preheat the oven to 375. In a saucepan, cook 3 T. putter over med. heat 7 mins. until light brown; remove from heat. Arrange half the fennel and celery in a 2 qt. baking dish spritzed with cooking spray. Top with half the onion slices. Sprinkle with 1/2 cup of the cheese and 1/2 of the diced ham. Repeat layers. In the saucepan, whisk together browned butter, cream, dill, and S&P; drizzle over casserole. Cover tightly with foil. Bake 45 mins. Meanwhile, in a small bowl melt remaining butter in microwave. Add bread crumbs and nuts: toss to coat. Uncover baking dish; sprinkle remaining cheese, ham, and breadcrumb mixture over top. Bake, uncovered, 30-35 mins. or until veggies are tender. Let stand 15 mins. top with dill sprigs. Serve with warm garlic bread* and a wedge salad* with sweet grape tomatoes* and sliced cucumbers*.
"We can accomplish more together than we can alone."
Have FUN today!! Frolic outside.
Love,
MM
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