- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 servings (2 1/2 to 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 28 g
- Saturated Fat
- 18 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 87 mg
- Sodium
- 219 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 8 servings (2 1/2 to 3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 28 g
- Saturated Fat
- 18 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 87 mg
- Sodium
- 219 mg
Ingredients
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Directions
- Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
- Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
- Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.
