Five Creamed Onions

Five Creamed Onions
Five Creamed Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    shallots, peeled

  • 12

    cloves garlic

  • 2 1/2

    cups pearl onions

  • 10

    scallions (green onions)

  • 2

    bunches fresh chives

  • 4

    tablespoons (1/2 stick) unsalted butter

  • 1/4

    cup unbleached all-purpose flour

  • 2

    cups heavy or whipping cream

  • Pinch of nutmeg

  • Salt and freshly ground black pepper, to taste

Directions

Place the shallots and garlic in a small sauce-pan. Add water to cover and bring to a boil. Reduce the heat and simmer until tender, 7 to 10 minutes. Drain and set aside. Cut a small X in the root end of each pearl onion, being careful not to cut completely through the end. Bring a saucepan of water to a boil. Drop in the onions, then reduce the heat and simmer until tender, about 15 minutes. Drain, peel, and set aside. Trim the roots and the green stems from the scallions. Bring a saucepan of water to a boil. Drop in the scallions and cook for 5 minutes. Drain and reserve. Snip the chives into small pieces. You should have 5 to 6 tablespoons. Set aside. Melt the butter in a saucepan, and add the flour. Cook over low heat for 5 minutes, stirring occasionally. While stirring with a wire whisk, slowing add the cream in a steady stream. Continue cooking and whisking until the sauce has thickened, 7 to 10 minutes. Add the nutmeg and salt and pepper. Stir the shallots, garlic, pearl onions, scallions, and chives into the cream sauce. Heat through, 4 minutes and serve immediately. Note: Creamed onions can be kept warm in a double boiler until ready to serve but don't hold longer than 30 minutes.

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