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Golden Creamed Onions

Guest Author - Lisa Babick

size=2>* Cinnamon Sugared Nuts
* Candied Yam and Marshmallow Casserole
* Sweet Potato Pie
* Apple Strudel
* Pumpkin Cheesecake
* Fluffy Buttermilk Biscuits with Honey Butter
Other Menu Ideas:
* "No Turkey" Thanksgiving Feast
* Turkey Leftover Party

Hickory Hostess Basket

Perfect for giving to your party hostess, best friend, or to yourself.


A side dish for any holiday or special event meal. The onions are sweet, creamy and delicious.

INGREDIENTS
2 pounds pearl onions
1-1/2 teaspoons salt
1 cup half-and-half
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon paprika
1-1/2 teaspoons thyme leaves
1/4 cup minced fresh parsley
pinch of nutmeg
ground black pepper

DIRECTIONS

1. Fill a large saucepan two-thirds with water and bring to a boil. Add the onions and 1 teaspoon of salt and boil them in their skins until tender, about 8 minutes.
2. Drain and rinse in cold water; then drain again.
3. Cut off the root end and squeeze at the stem end to slip the onions from their skins. Set aside.
4. In a small saucepan heat the half-and-half just until hot. Set aside.
5. In a 10-inch sauté 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.
6. Serve immediately or cover and set aside for up to 1 hour.



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Content copyright © 2014 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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