Creamed Onions

Note: Double for Thanksgiving

Creamed Onions

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups frozen pearl onions

  • 1

    cup chicken broth

  • ¼

    cup dry sherry

  • 1

    tsp minced fresh thyme

  • 1

    bay leaf

  • tsp cornstarch

  • 1

    cup whole milk

  • 1

    cup heavy cream

  • salt and pepper

  • ¼

    cup minced fresh chives

  • 2

    tsp lemon juice (perhaps less; be careful here)

  • Pinch nutmeg

Directions

1. Bring onions, broth, sherry, thyme and bayleaf to boil in 12" nonstick skillet over medium heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes. 2. Whisk cornstarch and 1 tbsp milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 tsp salt and 1/2 tsp pepper into onions and bring to a boil. Reduce heat to medium low and cook stirring occasionally until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes. 3. Off heat stir in 2 tbsp chives, lemon juice, nutmeg. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl. Sprinkle with 2 tbsp chives.


Nutrition

Facebook Conversations