Golden Creamed Onions
|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|
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.
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.