Summary

Ingredients

• 1 kg onion (s) (pearl), or very small onions
• olive oil
• salt
• Pepper, black, freshly ground
• some parsley, chopped, as a garnish

For the broth:

• 60 ml white wine
• 125 ml chicken broth
• 250 g crème fraîche
• 0.5 ½ small onion (s)
• Put 2 clove (s) in the onion half
• 0.5 ½ bay leaf
• 1 sprig thyme
• some sugar

For the sauce:

• 2 tablespoon butter
• 2 tablespoon flour
• Broth, onion and spices removed
• little salt
• 50 g Cheddar cheese, aed or Gouda cheese, rated
• some nutmeg

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Instructions

1. Scald the onions with boiling water, drain and peel after 2 minutes. Cut a little crosswise into the hard areas on the handle.
2. Preheat the oven to 200 C.
3. Place the onions in an ovenproof dish. The shape should be big enough that all the onions can lie next to each other. Season with olive oil, salt and pepper and roast in the oven for about 1 hour, shaking the onions over and over again. Then they should be golden yellow and caramelized.
4. While the onions are frying, make the creamy broth. Reduce the wine by half in a small saucepan. Add the stock, crème fraîche, peppered onion and spices and bring to the boil. Turn off heat and let stand for 15 minutes, then remove onion and spices for further use.
5. Just before the onions are ready, make a simple bechamel, replacing the milk with the above creamy broth. To do this, melt the butter in another small saucepan and stir in the flour. Slowly add the creamy stock and bring to the boil. When the sauce has thickened, add the cheddar cheese and very carefully salt. Season with nutmeg and season to taste.
6. Lift the onions into the sauce with a slotted spoon and mix gently. Pour parsley on top and serve.