Creamed Onions

By SuzyHomemakerGoneBad

The secret to these amazing onions is to dry them thoroughly before cooking. This allows them to brown up in the hot skillet, giving them a deep, caramelized flavor.

Ingredients

• 2 (16-ounce) bags frozen peeled pearl onions, thawed
• 2 tablespoons olive oil
• 1/4 cup cream sherry
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/8 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 1/2 cups half and half
• 1 cup chicken broth

Preparation

Step 1

Pat onions dry with paper towels. Heat oil in a large deep skillet over moderately high heat until hot but not smoking. Add onions, stirring occasionally, until golden brown, about 6 minutes. Remove pan from heat and add sherry. Simmer until reduced to 1 tablespoon, about 2 minutes. Transfer onion mixture with a slotted spoon to a bowl.

Add butter to skillet and melt over moderate heat. Whisk in flour, thyme, nutmeg and cloves and cook, whisking constantly, until golden in color, about 2 minutes. Add half and half and broth in a stream, whisking, then whisk until smooth. Simmer mixture until thickened, about 3 minutes.

Return onions to pot, stirring them to coat, and simmer until mixture is heated through, about 2 minutes. Season with salt and pepper to taste.