An Unusual Side

onionsBy know I hope you have seen the other sides that were posted.  Pam has decided to weigh in with one of her own and here it is:

This may be one of the more unusual side dishes for the holidays, but it’s definitely one of my favorites.  It goes well with poultry or beef and will surely get your guests wondering where onions have been all of these holidays.  I adapted this recipe from Jeff Smith’s The Frugal Gourmet Cooks American cookbook.

Ragout of Onions
Serves 4-6
1 cup bread crumbs
1/2 stick butter for the bread crumbs
1 stick butter for the onions
2 cups very small onions, blanched and peeled
4 large yellow onions, peeled, quartered, and sliced thin
2 Tbls. flour
1/2 tsp. Salt
Black pepper, freshly ground, to taste (personally, I think more is better with this dish)
1/2 cup good brown gravy
1 tsp. Dijon-style mustard (such as Grey Poupon)
Fry the bread crumbs in the pan with the butter.  Cook just until they are golden brown, stirring all the while.  Remove from heat.
Melt the butter in a large skillet and add both kinds of onions.  When they are a light brown, sprinkle with the flour and stir until the flour thickens the dish a bit.  Add the salt, pepper, brown gravy, and mustard.  Bring to a simmer.  At this point, you can make 1 day ahead; cover bread crumbs and onions separately and refrigerate.  Reheat in a 300 or 350 degree oven (depending on what your other dishes require) until warmed through, about 15 minutes.  Serve with the bread crumbs on top.  If you reheated the dish, add the bread crumbs to the dish after it has warmed through and heat in the oven another 5 minutes.
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