Creamed Pearl Onions

Send to a Friend
Print

Ingredients

• 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.