Creamed Pearl Onions

By Addie

“Grandma would often double this recipe because the family enjoyed it so much.”

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

Preparation

Step 1

Trim root ends from onions; peel. Place onions in medium saucepan with 1/2 inch of water; cover.


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.


For cream sauce, melt butter in large saucepan over medium heat. Blend in flour with wire whisk until mixture is smooth.


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.


Place onions on serving platter. Sprinkle with dry bread crumbs. Sprinkle onions with paprika.


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.
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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.