Creamed Pearl Onions
|Pearl onions||10 Ounce, peeled (1 Pint)|
|All purpose flour||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Red onion slices||3 (For Garnish)|
|Fresh sage leaves||3 (For Garnish)|
Place onions in 2-quart saucepan with 1/2 inch of water; cover.
Bring to a boil over high heat; reduce heat to medium-low.
Simmer 15 to 20 minutes or until fork-tender.
Drain; set aside.
To make cream sauce, melt butter in small saucepan over medium heat.
Blend in flour with wire whisk.
Heat until mixture bubbles.
Whisk in half- and-half.
Cook until mixture thickens, whisking constantly.
Add salt and pepper.
Stir in cooked onions.
Transfer creamed onions to warm serving bowl.
Sprinkle with dry bread crumbs.
Garnish, if desired.