Golden Creamed Onions
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* Cinnamon Sugared Nuts* Candied Yam and Marshmallow Casserole * Sweet Potato Pie * Apple Strudel * Pumpkin Cheesecake * Fluffy Buttermilk Biscuits with Honey Butter Other Menu Ideas: * "No Turkey" Thanksgiving Feast * Turkey Leftover Party
A side dish for any holiday or special event meal. The onions are sweet, creamy and delicious.
INGREDIENTS
2 pounds pearl onions
1-1/2 teaspoons salt
1 cup half-and-half
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon paprika
1-1/2 teaspoons thyme leaves
1/4 cup minced fresh parsley
pinch of nutmeg
ground black pepper
DIRECTIONS
1. Fill a large saucepan two-thirds with water and bring to a boil. Add the onions and 1 teaspoon of salt and boil them in their skins until tender, about 8 minutes.
2. Drain and rinse in cold water; then drain again.
3. Cut off the root end and squeeze at the stem end to slip the onions from their skins. Set aside.
4. In a small saucepan heat the half-and-half just until hot. Set aside.
5. In a 10-inch sauté pan, melt the butter over medium heat. Add the flour and paprika and stir with a wire whisk until blended, about 1 minute. Add the half-and-half, whisking continuously, until the sauce is smooth and thickened, about 3 minutes. Add the thyme, parsley and the remaining 1/2 teaspoon salt; stir to blend. Add the onions and heat through. Add the nutmeg and season with pepper to taste.
6. Serve immediately or cover and set aside for up to 1 hour.
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Perfect for giving to your party hostess, best friend, or to yourself. |
A side dish for any holiday or special event meal. The onions are sweet, creamy and delicious.
INGREDIENTS
2 pounds pearl onions
1-1/2 teaspoons salt
1 cup half-and-half
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon paprika
1-1/2 teaspoons thyme leaves
1/4 cup minced fresh parsley
pinch of nutmeg
ground black pepper
DIRECTIONS
1. Fill a large saucepan two-thirds with water and bring to a boil. Add the onions and 1 teaspoon of salt and boil them in their skins until tender, about 8 minutes.
2. Drain and rinse in cold water; then drain again.
3. Cut off the root end and squeeze at the stem end to slip the onions from their skins. Set aside.
4. In a small saucepan heat the half-and-half just until hot. Set aside.
5. In a 10-inch sauté pan, melt the butter over medium heat. Add the flour and paprika and stir with a wire whisk until blended, about 1 minute. Add the half-and-half, whisking continuously, until the sauce is smooth and thickened, about 3 minutes. Add the thyme, parsley and the remaining 1/2 teaspoon salt; stir to blend. Add the onions and heat through. Add the nutmeg and season with pepper to taste.
6. Serve immediately or cover and set aside for up to 1 hour.