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August 2, 2011
Creamed Pearl Onions
Tasty Side Dishes
Prep time:
10 minutescooking time:
20 to 25 minutes“Grandma would often double this recipe because the family enjoyed it so much.”
Ingredients
Serves 4
- 1 pint pearl onions (about 10 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1/4 teaspoon each salt and black pepper
- 1/4 cup dry bread crumbs
- Paprika
- Red onion slices and fresh sage leaves, optional for garnish
Directions
1
Trim root ends from onions; peel. Place onions in medium saucepan with 1/2 inch of water; cover.
2
Bring to a boil over high heat; reduce heat to medium-low. Simmer until fork-tender, about 15 to 20 minutes. Drain; set aside. Keep warm.
3
For cream sauce, melt butter in large saucepan over medium heat. Blend in flour with wire whisk until mixture is smooth.
4
Heat until mixture bubbles. Whisk in half-and-half. Cook, whisking constantly, until mixture thickens, about 5 minutes. Add salt and pepper. Stir in cooked onions.
5
Place onions on serving platter. Sprinkle with dry bread crumbs. Sprinkle onions with paprika.
6
Garnish with red onion slices and fresh sage leaves, if desired. Serve onions as an accompaniment to roast prime rib of beef or roast leg of lamb.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
If Grandma was out of half-and-half, she would make her own. Grandma would melt 1 1/2 tablespoons butter, being careful not to brown or burn it. She would then combine the melted butter with enough whole milk to equal 1 cup.
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