Creamed Pearl Onions and Fennel with Crispy Spiced Breadcrumbs
A luxurious side dish combining tender pearl onions and fennel in a rich cream sauce, topped with a crispy, zesty breadcrumb mixture featuring orange zest, Parmesan, and herbs. Perfect for special occasions or holiday meals.
Ingredients
- •4 tablespoons unsalted butter
- •1 large fennel bulb
- •2 bags frozen pearl onions
- •1¼ teaspoons Kosher salt
- •1⅓ cups heavy cream
- •1 whole orange zest
- •1 cup panko breadcrumbs
- •½ cup Parmesan
- •⅓ cup flat-leaf parsley
- •¼ teaspoon black pepper
- •¼ teaspoon red pepper flakes
Cooking Instructions
- 1.
Position rack in middle of oven and preheat to 400ºF. Brush a 2-qt. gratin or baking dish, preferably oval or rectangular, with 1/2 Tbsp. butter.
5 min
- 2.
Cut fennel bulb and stems into 1/4" pieces. Finely chop 2 Tbsp. fennel fronds; set aside.
10 min
- 3.
Combine onions, fennel bulb and stems, 1/4 tsp. salt, and 3/4 cup water in a large saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, cover, and simmer 5 minutes. Drain onion mixture, pat dry, and transfer to prepared dish.
15 min
- 4.
Bring cream and 1/2 tsp. salt to a boil in a small saucepan over medium-high heat, then pour over onion mixture. Bake 15 minutes.
20 min
- 5.
Meanwhile, combine orange zest, breadcrumbs, cheese, parsley, black pepper, red pepper flakes, reserved fennel fronds, 1/2 tsp. salt, and remaining 3 1/2 Tbsp. melted butter in a medium bowl.
10 min
- 6.
Remove onion mixture from oven and top with breadcrumb mixture. Return to oven and continue baking until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25-30 minutes. Let rest 10 minutes before serving.
40 min
