Golden Creamed Onions Recipe
Ingredients
| Pearl onions | 2 Pound | |
| Salt | 1 1/2 Teaspoon | |
| Half and Half | 1 Cup (16 tbs) | |
| Unsalted butter | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Paprika | 1/8 Teaspoon | |
| Thyme leaves | 2 Teaspoon | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Pinch of freshly grated nutmeg | ||
| Ground pepper | 1 To taste | |
Directions
Fill a large saucepan two-thirds full with water, and bring to a boil.
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.
Set aside.
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.
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.
Set aside.
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.
Chef
