Golden Creamed Onions |
| Prep: 10 minutes Cooking: 15 minutes |
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|  | 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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