Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Pearl Onions

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Creamy Pearl Onions Empty Creamy Pearl Onions

    Post by Lobo Sat Jan 23, 2016 1:02 am

    Creamy Pearl Onions Img1l
    Creamy Pearl Onions
    Creamy Pearl Onions Rating

    Read Reviews

    Write a Review
    Prep Time: 30 minutes
    Cook Time: 65 minutes
    Servings: 6
    Creamed onions are a seasonal favorite, especially on the holiday table. Pearl onions, traditionally any white onion less than 1 1/2 inches in diameter, are best for this dish. A number of different-colored pearl onions are available at well-stocked markets today, including white, yellow and purple.






    • 882

    Ingredients:


    • 2 lb. pearl onions
    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 yellow onion, minced
    • 1 tsp. chopped fresh thyme
    • 2 1/2 Tbs. all-purpose flour
    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1/4 tsp. freshly grated nutmeg
    • Salt and freshly ground pepper, to taste
    • 3/4 cup fine dried white bread crumbs

    Creamy Pearl Onions Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, light-bodied red wines from our Wine Club.

    Directions:

    Bring a saucepan half full of salted water to a boil over high heat. Add the pearl onions and cook for 2 minutes. Using a slotted spoon, scoop out the onions, rinse with cold water and drain. Reserve the water in the pot. Trim off the ends of each onion, then cut a shallow X into each trimmed end. Squeeze each onion gently to slip off the skin.

    Bring the water back to a boil. Add the onions, reduce the heat to low and simmer, uncovered, until the onions are soft when pierced with a knife, 15 to 20 minutes. Using the slotted spoon, transfer the onions to a bowl. Continue to boil the cooking liquid until reduced to 1 cup, 15 to 20 minutes. Set aside.

    Position a rack in the upper third of an oven and preheat to 375°F.

    In a saucepan over medium heat, melt 3 Tbs. of the butter. Add the minced onion and thyme and cook, stirring occasionally, until soft, about 7 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until well mixed and bubbling, about 2 minutes. Add the reserved 1 cup cooking liquid, the milk and cream. Cook until the sauce boils and thickens slightly, 3 to 4 minutes. Add the nutmeg and season with salt and pepper. Add the pearl onions, adjust the heat to a gentle simmer and cook until the onions are hot, about 3 minutes.

    Transfer the onion mixture to a 2-quart baking dish and sprinkle the bread crumbs evenly over the top. Cut the remaining 1 Tbs. butter into 6 equal pieces and dot the bread crumbs evenly with the butter. Bake until the crumbs are golden and small bubbles appear along the edges of the dish, 15 to 20 minutes. Serve immediately.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

      Current date/time is Thu Mar 28, 2024 7:25 pm