Creamy onions are a traditional dish that has won over many palates in Latin America. Its origin dates back to the European culinary influence in countries like Mexico and Argentina, where preparations with onions and creamy cheeses became popular quickly. In different regions, this dish can be found under different names; for example, in Mexico it is simply known as "grilled onions" (cebollas gratinadas), while in countries like Colombia and Venezuela it is also appreciated at family dinners as a creamy and tasty side dish.
This dish stands out for its soft texture and its combination of intense and dairy flavors that perfectly complement the sweet and smooth taste of the onion. Furthermore, it is common to find variations that include mushrooms or other vegetables to make the recipe more complete and nutritious.
How to Prepare Creamy Onions III
To begin, cook the onions until they are tender, allowing their sweet flavor to intensify and their texture to soften.
Add the mushrooms and mix well so they integrate with the onions. Then, set this mixture aside while you prepare the sauce.
In a saucepan, melt the butter and add the cream cheese, flour, salt, and milk to create a creamy and homogeneous sauce that will be the base of our preparation.
In a buttered saucepan, place the onion and mushroom mixture, distributing it evenly.
Pour the creamy sauce over the onions and mushrooms, making sure to cover all the ingredients well so they soak up the flavor of the sauce.
Top with shredded cheddar cheese and sprinkle with breadcrumbs to add a crunchy touch to the gratin.
Finally, bake at 400 degrees Fahrenheit for 30 to 40 minutes, until the surface is golden and bubbly.
