Thursday, November 22, 2012

Festive Creamed Onions

This is a recipe the family serves at special meals like Christmas and Thanksgiving and is one of the dishes that is all gone first.
2 Pounds small white pearl onions1

Blanch onions in boiling water 3-4 minutes to facilitate peeling skins. Cut off root end, squeezing onion from outer peel. Boil peeled onions in two cup of water until just firm. Retain one cup of the liquid. Prepare a heavy white sauce using:

4 Tablespoons butter
4 Tablespoons flour
1 Cup onion flavored water that was retained
½ Cup of milk
½ Cup cream
White pepper
A pinch of ground cloves
A pinch of nutmeg

Combine the flour and butter in a sauce pan over medium heat. Stir to prevent burning. Allow the mixture to begin to take on color then remove from heat. Add while whisking, the onion flavored water that was retained. When mixed, return to medium heat, adding the rest of the ingredients. The sauce will reach its thickest point after it starts to boil. Combine sauce and onions and serve hot.

1.  When buying onions, consider size and possibility of some being bad. If small diameter, there is considerable waste during peeling. Buy three pounds to compensate.

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