Spicy Creamed Onions

Spicy Creamed Onions

Photo by blum099


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. pearl onions

  • 2

    tbsp. flour, preferably White Lily flour

  • 2

    1⁄2 tbsp. butter

  • 2

    cups rich Chicken Stock, warm

  • 1

    ⁄2 cup heavy cream

  • 1

    ⁄4 cup brandy or white wine

  • 2

    dashes Worcestershire sauce

  • 2

    dashes Tabasco

  • Salt and freshly ground white pepper

Directions

1. Put onions into a medium pot, cover with cold water, and gently boil over medium heat until tender, 10-15 minutes. Drain, allow to cool, then peel and set aside. 2. Put flour into a small cast-iron skillet and toast over medium heat, stirring constantly with a wooden spoon, until golden, 10-12 minutes. Transfer to a bowl and set aside. Melt 2 tbsp. of the butter in a large skillet over medium heat. Add toasted flour(roux) and stir constantly for 1 minute. Gradually whisk in stock and bring to a boil, whisking until roux is smooth. Remove skillet from heat and whisk in cream. Return skillet to medium-high heat and cook, stirring often, until sauce thickens, about 15 minutes. Add brandy or wine and cook, stirring, until thick, about 2 minutes. Add onions; reduce heat to medium, and cook, stirring often, for 5-10 minutes. Whisk in remaining butter, add Worcestershire and Tabasco, and season to taste with salt and pepper.


Nutrition

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