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Golden Creamed Onions Recipe
|Pearl onions||2 Pound (Do Not Peel)|
|Salt||1 1⁄2 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Thyme leaves||2 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Pinch|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 1141 Calories from Fat 465
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 33 g165.1%
Trans Fat 0 g
Cholesterol 154.1 mg
Sodium 3179.7 mg132.5%
Total Carbohydrates 155 g51.5%
Dietary Fiber 2.9 g11.7%
Sugars 32.8 g
Protein 21 g41.8%
Vitamin A 73.6% Vitamin C 100.2%
Calcium 54.7% Iron 22.4%
*Based on a 2000 Calorie diet
Add the onions and 1 teaspoon of the salt and boil them in their skins until tender, about 8 minutes.
Drain and rinse in cold water; then drain again.
Cut off the root end and squeeze at the stem end to slip the onions from their skins.
Set aside. (The onions can be cooked 1 day in advance.
Cover and refrigerate; then bring to room temperature before making the sauce.) In a small saucepan, heat the half-and-half just until hot.
In a 10-inch saute 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.