Scalloped Onions

Scalloped Onions are a delicious side dish of sliced onions smothered in a rich and creamy Béchamel sauce and then baked to perfection.

Prep Time 20

Cook Time 35

Broiling Time 5

Total Time 1

Course Side Dish

Cuisine American, French

Servings Servings

Author Jan Nunes

Ingredients

Butter-Flavored Non-Stick Cooking Spray
3 Pounds Yellow Onions Peeled and Sliced 1” Thick
4 Tablespoons Salted Butter
4 Tablespoons Wondra Flour or All-Purpose Flour
2 Cups Whole Milk
1 Cup Heavy Cream
½ Teaspoon Salt
½ Teaspoon Black Pepper Freshly Ground
½ Teaspoon Ground Nutmeg
⅓ Cup Grated Romano Cheese
1 Tablespoon Fresh Thyme Leaves or Chopped Parsley

Instructions

Prepare the Onions. Preheat an oven to 350°F/177°C.
Peel the onions and slice them, crosswise, 1” thick. Place the sliced onions on a parchment-covered baking sheet and spray the onions with butter-flavored cooking spray. Lightly season with salt and pepper, if desired.
Par-bake for 15 minutes to slightly soften the onions and remove bitterness. Remove from oven and let cool while making the Béchamel sauce. Separate the cooled slices into groups of rings that look like roses.
3 Pounds Yellow Onions, Butter-Flavored Non-Stick Cooking Spray
Make Béchamel Sauce. In a heavy-bottomed medium-sized saucepan, melt the butter over medium-low heat. Add the flour. Stir and cook the butter and flour for 3 to 4 minutes until the flour is fully incorporated into the butter and well-cooked but not brown.
Whisk in the milk and heavy cream, and stir well to avoid lumps. Cook over medium heat until the sauce comes to a simmer and has thickened.
Immediately add salt, freshly ground black pepper, nutmeg, and Romano cheese. Taste and adjust seasoning if needed.
4 Tablespoons Salted Butter, 4 Tablespoons Wondra Flour or All-Purpose Flour, 2 Cups Whole Milk, 1 Cup Heavy Cream, ½ Teaspoon Salt, ½ Teaspoon Black Pepper, ½ Teaspoon Ground Nutmeg, ⅓ Cup Grated Romano Cheese
Assemble the Casserole. Grease the bottom and sides of a 10” x 8” casserole or baking dish with butter-flavored cooking spray. Pour the Béchamel sauce into the prepared dish. Arrange the par-baked sliced onions in the pan to make rosettes by placing smaller rings inside larger ones.
Bake & Broil. Bake the uncovered casserole for 25 minutes or until hot and bubbly. Then broil on high for 3 to 5 minutes or until the onions are slightly browned.
Garnish with fresh thyme leaves or chopped parsley. Serve and Enjoy!
1 Tablespoon Fresh Thyme Leaves

Notes

My Top Tip

♡ Don't skip par-baking the onions. Not only are the onions easier to separate into rings, but they also become less sharp in flavor.

Make-Ahead, Storage, & Reheating Instructions

Make-Ahead: Assemble this casserole up to baking it, and cover it with aluminum foil. Bring the scalloped onion casserole to room temperature before baking it. It may need to bake longer.

Refrigeration: Store leftovers in a sealed container for up to 3 days.

Freezing: Do not freeze. Because this casserole contains dairy, it will not freeze well.

Reheating: Reheat gently in the microwave or the oven.

Nutrition

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