Traditional Creamed Onions

By sandiB2010

Traditional creamed onions are pearl onions served in a cream sauce made from flour and cream. They are traditionally served with paprika sprinkled on top.

Ingredients

• 2 pounds unpeeled white pearl onions
• 1 1/4 teaspoons salt
• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups heavy cream or half-and-half
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg (My addition)

Details

Adapted from dineandcook.wordpress.com

Preparation

Step 1

Place unpeeled onions in a large pot of boiling water for approximately one minute, remove from boiling water and drain. Transfer onions to a bowl of ice water to prevent further cooking. Drain once again and peel the onions.

Add onions to pot, 1 teaspoon of salt and enough water to cover. Bring onions to a rolling boil, reduce heat, and cook till onions are tender, about to 20 to 25 minutes. Drain.

While the onions are cooking, prepare the sauce:
Melt butter in a medium saucepan over medium-low heat. Whisk in flour, pepper and remaining 1/4 teaspoon of salt. Whisk continuously to prevent burning. Slowly add heavy cream or half-and-half while whisking and cook until mixture thickens and comes to a slight boil, about 3 to 4 minutes. Reduce heat, add cooked onions to the sauce. Add to serving dish, sprinkle paprika on top.