Ingredients 2 lb white pearl onions, left unpeeled 1 1/4 teaspoons salt 3 tablespoons unsalted butter 1 tablespoon all-purpose flour 1 cup heavy cream or half-and-half 1/4 teaspoon black pepper 1/4 teaspoon freshly grated nutmeg 1 1/2 cups coarse fresh white bread crumbs, (from
1/4 lb bread with crusts removed)
Instructions 1. Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions. 2. Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish. 3. Put oven rack in middle position and preheat oven to 350°F. 4. Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions. 5. Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes. 6. Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes. 7. Cooks' note: Creamed onions can be assembled (without bread crumbs) 1 day ahead and chilled, covered. Bring to room temperature before adding bread crumbs and baking.
Description
A thanksgiving staple.
Notes I used to make creamed onions with bottled onions and no one ate them. These, made with fresh onions, were thoroughly enjoyed by everyone. I think they belong on the Thanksgiving table, but I am the only one who eats them.
Source Epicurious
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