It's time to put alliums front and center.
For as long as I can remember, one relative or another has brought a dish full of creamed pearl onions to Thanksgiving dinner. The sauce is always broken, the onions are always poorly cooked, and the dish is always left virtually untouched. At the risk of breaking with tradition, I think I'm going to take over onion duty this year and make something the family will actually want to eat.
Sort of a deconstructed green bean casserole, this dish combines blanched green beans, sautéed mushrooms, and caramelized cipollinis. Each component of the dish can be cooked ahead of time—mix everything together and reheat it all just as your guests are about to sit down.When you roast cipollini onions they get wonderfully soft and sweet, which lets them stand up to all sorts of assertive ingredients.
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