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Wartime Recipe Onions and Peanuts

Sometimes it’s fun to try old recipes and find out what our grandparents and great-grandparents would have for dinner in the days of yesteryear! This onion and peanut recipe is an unusual dish which has a breadcrumb gratin topping. Try it next time you have steak or chicken. It’s pretty tasty!
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Prep Time 25 minutes
Cook Time 38 minutes
Servings: 8
Course: Desserts
Ingredients Method

Ingredients
  

  • 1 Tbsp. Flour
  • 6 White onions
  • 1 C. Milk
  • 1 C. Shelled peanuts
  • ¼ tsp. Black pepper
  • 2 Tbsp. Butter divided
  • ½ tsp. Salt
  • 1 C. Breadcrumbs

Method
 

  1. Boil a large pot of water on the stove.
  2. Peel the onions, and place them into the boiling water for 12-14 minutes.
  3. Remove, drain and slice the onions.
  4. Heat the oven to 350 degrees.
  5. Melt 1 Tbsp butter in a pot over medium heat.
  6. Mix in the flour, and saute for 1-2 minutes.
  7. Slowly whisk in the milk until well combined and thickened.
  8. Season with salt and pepper to taste.
  9. Add a layer of onions to the bottom of a small casserole dish or pie plate.
  10. Top with a layer of peanuts and then some of the sauce.
  11. Repeat the layers, with the sauce being on top.
  12. Mix the remaining butter, and mix it with the breadcrumbs.
  13. Sprinkle the crumb mixture over the casserole dish, and bake for 20 minutes.