state of Georgia, including Texas (Texas Sweets), California (Imperial), Washington/ Oregon (Walla Walla, by way of seeds from Italy), and Chile/ South America (OsoSweet). One last note from James’s recipe file: Caramelized Bacon Bits (page 336) make an outrageously good added topping for this dish, as well as for his Triple-Threat Firehouse Penne Mac ’n’ Cheese (page 337).
Makes 6 servings (fills a 2-quart casserole dish)
6 tablespoons butter
5 large sweet onions, thinly sliced
2 tablespoons Wondra flour (see note)
1 tablespoon ground, dry, or powdered mustard
(all three are the same!)
1 cup whole milk
1 cup mild cheddar cheese, grated, plus extra for topping
⅔ cup bread crumbs, plus extra for topping
1 cup Caramelized Bacon Bits (page 336), optional
Step 1—Sauté the onions: Preheat oven to 375° F. Melt 3 tablespoons of the butter in a large shallow pan. Toss in the onions and sauté. When they appear soft and translucent (but not brown), remove the onions from the heat. (This will take roughly 8-10 minutes.)
Step 2—Make an easy cheese sauce: In a small saucepan, melt the remaining 3 tablespoons of butter. Stir in the Wondra flour and mustard. Slowly stir in the milk, then add the cheese. (Note: Do not add these two ingredients together—first the milk, then the cheese!). Simmer for 1-2 minutes. When the sauce thickens, it’s ready to use. Remove from heat.
Step 3—Assemble and bake: In a 2- or 3-quart casserole or baking dish, layer the onions, cheese sauce, and bread crumbs. (The bread crumbs will help absorb excess moisture released from the onions during baking.) After the final layer of cheese sauce, sprinkle some extra cheese and bread crumbs on top. Bake 30-45 minutes. If using Caramelized Bacon Bits, sprinkle over the top of the casserole before serving.
Clare’s Onion Storage Tip: Sweet onions will keep for 4-6 weeks. Because sweet onions will absorb water, don’t store them next to potatoes. Store whole, uncut sweet onions in the refrigerator. Place them in a single layer on paper towels in your vegetable bin. For longer storage, wrap them in foil before placing in fridge. To store a cut onion, wrap tightly in plastic and place in fridge.
Clare’s Note on Wondra Flour: If you’ve never used Wondra flour, look for its blue cardboard canister in the same grocery store aisle that shelves all-purpose flour. It’s a handy little helper for thickening gravies and making quick sauces. You can make an easy white sauce with it, too. The recipe is right on the side of its cardboard container.
Caramelized Bacon Bits
These bits of carmelized bacon make a delicious salty-sweet topping for cheesy casseroles. (No kidding. They’re a perfect complement for mac ’n’ cheese.) Just spread them across the top of the warm casserole before serving or present them on the side to your guests for do-it-yourself sprinkling.
Makes about 1 cup
1 pound bacon (regular cut, not thick), cut into small bite-size pieces
½ cup dark brown sugar, packed
Step 1—Slice and sauté: On medium-high heat, sauté the bacon bits in a large skillet, stirring often, until half cooked (still soft and flexible with fat just beginning to change color) . Drain the rendered fat from pan.
Step 2—Caramelize: Reduce the heat to medium. Add the brown sugar to the pan and stir until dissolved. Continue cooking and stirring until the bacon crisps up. Remove from heat. Drain and cool in a single layer on a sheet pan or another clean, flat surface. (Do not dry bacon bits on paper towels or they will stick! Use paper towels only to dab away the excess grease.) The longer you allow the bacon to cool and dry, the crisper it will become.
James Noonan’s Triple-Threat Firehouse Penne Mac ’n’ Cheese
This is the best recipe for macaroni and cheese I’ve ever tasted. It’s a “triple threat” of cheeses that work together in delectable harmony to serenade your palate. And forget the typical elbow macaroni, which simply does not hold a candle to the penne macaroni. When cooked to an al dente texture, the larger penne pasta allows this chewy, cheesy casserole to linger on your taste buds that much longer. This one’s an absolute joy to eat.
Makes 8 servings (fills a 3-quart casserole dish)
1 pound dry penne macaroni
2 cups grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated queso blanco or mild cheddar, grated
5⅓ tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
¼ cup all purpose flour
1 teaspoon Worcestershire sauce
2 cups whole milk
Caramelized Bacon Bits (page 336), optional
Step 1—Cook the penne pasta: First, preheat the oven to 375° F. Coat a 3-quart, ovenproof casserole dish (or