Pearl Onion Broccoli Bake

4 packages (8 ounces each) frozen broccoli cuts

4 cups frozen pearl onions

1/2 cup butter, divided

1/4 cup all-purpose flour

3/4 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 packages (3 ounces each) cream cheese, cubed

2 cups soft bread crumbs

1 cup (4 ounces) shredded cheddar cheese 

In a large saucepan, cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. 

In a large saucepan, melt 1/4 cup butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until smooth and blended. 

Place broccoli and onions in a greased 13-in. x 9-in. baking dish. Add sauce and gently stir to coat. Melt the remaining butter; toss with bread crumbs. Sprinkle crumbs and cheddar cheese over vegetables. 

Bake, uncovered, at 350° for 25-30 minutes or until topping is golden brown. 

Makes 12-15 servings

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Creamed Mushrooms, Onions, and Brussels Sprouts

5 tablespoons butter
1 pound oyster mushrooms, cut into 1-inch-wide pieces
15 ounces frozen whole petite onions (about 2 1/2 cups; do not thaw)
1 pound small brussels sprouts (about 4 cups), trimmed, halved
2 1/2 cups low-salt chicken broth
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
2/3 cup whipping cream
1 cup fresh breadcrumbs made from crustless French bread
1/2 cup freshly grated Parmesan cheese

Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.

 Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. 

Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.

Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. 

Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)

Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.

Test-kitchen tip: Fresh breadcrumbs are very different from the canister variety; they ensure a crisp, rather than sandy, topping. To make fresh crumbs, simply process crustless chunks of French bread in a food processor until ground.

Bon Appétit
November 2003 

Makes 10 Servings

Notes:  I love buttery fresh crumbs. I used 4 tbls of butter, 2 cups of fresh bread with the crust left on it and fresh thyme.