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Golden Creamed Onions

Holiday.Cook's picture
  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
  Paprika 1⁄8 Teaspoon
  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.
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.

Recipe Summary

Side Dish

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Golden Creamed Onions Recipe