Creamed Onions
Introduction
My grandmother's creamed onions... there are no substitutions. You've never had a dish like this, where onions take center stage.
Ingredients
boiling water
18-20 small white (pearl) onions
1 1/2 cups salted boiling water
1/4 cup butter
3 T butter
1 1/2 cups light cream or fat-free half and half
1/4 tsp curry
dash cayenne
dash black pepper
2 T sherry
1/4 cup slivered almonds
18-20 small white (pearl) onions
1 1/2 cups salted boiling water
1/4 cup butter
3 T butter
1 1/2 cups light cream or fat-free half and half
1/4 tsp curry
dash cayenne
dash black pepper
2 T sherry
1/4 cup slivered almonds
Directions
Pour boiling water over onions. After 5 minutes, remove outer skins. Bring salted water to boil and add peeled onions. Cook until almost tender, about 15 minutes. Drain the onions, reserving 1/3 cup of cooking water.
Meanwhile, make the sauce. In a saucepan, heat the butter. Once melted, stir in the flour. Cook over medium heat for two minutes, then whisk in the cream. Add seasonings, sherry, and 1/3 cup of the cooking water from the onions; add salt to taste. Put drained onions in a greased casserole dish. Pour the sauce over the onions, sprinkle with almonds. Bake at 350 for 15-20 minutes.
Will serve 6.
Meanwhile, make the sauce. In a saucepan, heat the butter. Once melted, stir in the flour. Cook over medium heat for two minutes, then whisk in the cream. Add seasonings, sherry, and 1/3 cup of the cooking water from the onions; add salt to taste. Put drained onions in a greased casserole dish. Pour the sauce over the onions, sprinkle with almonds. Bake at 350 for 15-20 minutes.
Will serve 6.
Number of Servings: 6
