Recipe

Creamed Lilies Of The Field Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years ago On of our most adored Thanksgiving recipes. The holiday just isn't right unless these onions are on the table, along with the Brussel sprouts. Prep:20m Cook:35m Servings:6	Notyourmomm
	six way creamed onions

Does this look good? Yeah! / Nope

Fans

danerin2

Ingredients

12 shallots, peeled

12 cloves of garlic, peeled

2 cups of pearl onions

1 cup of cippolini (crazy hard to peel)

2 bunches of green onions, chopped

fresh chives - tough to measure, chopped I'd say it is 1/3 cup

1/2 stick of butter

1/4 cup of a.p. flour

2 cups of whipping cream, heated just below scalding with 10 or so peppercorrns, and one big yellow onion chopped

1/4 tsp of nutmeg (six or seven big swipes of a fresh nutmeg on a rasp)

1/2 tsp salt

8-10 grinds of black pepper

Directions

The only way I can peel cippolini onions and pearl onions is to cut an X in the bottom, not all the way through and drop them in a pot of boiling water, reducing the heat and simmering about 15 minutes.

Drain, peel and set aside.

Then starting in cold water in small sauce pan, bring the garlic and shallots up to a simmer shy of 10 minutes.

Strain the shallots and garlic out of the water and set aside. Keep the hot water in the pot; quickly dump in the chopped green onions into the hot water for 3 minutes.

Drain and set aside.

Finally, melt the butter and whisk in the flour.

Cook over medium heat, stirring all the while.

Remove from heat and whisk in the hot cream (after you strain out the onion and peppercorns)

Return to the stove and cook over medium heat until it thickens, stirring constantly.

Add nutmeg, salt and pepper tasting along the way.

Add in shallots, garlic, cippolini, pearl onions, green onions and chives. Serve.

You can keep these warm in a double boiler over simmering heat while you fix the rest of the dinner. Time consuming but worth it.

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Comments

organicmama 2 years ago said:
Well don't forget to put this out when I come for Thanksgiving!

notyourmomma 2 years ago said:
LOL, I wouldn't get in the door unless I brought these along to my sister's house!

kukla 2 years ago said:
Sounds devine, Notyo... Will be trying these ones soon...Thanks for posting :)

danerin2 2 years ago said:
Thanks so much for this recipe! My husband will not let me leave out the creamed onions for Thanksgiving. This sounds like an alternative that would excite me much more than the frozen box I usually heat up just for him. (Please don't tell the food police I just said that...)

jenniferbyrdez 2 years ago said:
Onions and cream-heaven. Thanks.

danerin2 2 years ago said:
Hi, I made this for our Thanksgiving dinner and it was just perfect. I'll never buy those frozen things again! Thanks so much for the recipe.

conner909 1 year, 10 months ago said:
I'm bookmarking this for this next Thanksgiving. I'm with you when it comes to peeling cipollini onions...they aren't easy and your way of peeling is the only one I would know that works. I bought ciollinis a couple of weeks ago...not cheap! An 8-oz. bag was $2.99! They are good.(Check out my homemade turkey stock....I'm not bragging, just proud of it!) I like your postings!

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Alterations

pat2me 2 years ago said:
Hi,
I used to have a wicked time with these little onions until I tried this....works everytime!

In deep 12-inch skillet over high heat, heat 1 inch water to boiling. Add onions; heat to boiling. Boil 1 minute; drain.
Peel onions (they actually pop out of their skins, if you gently squeeze them), cut off all but the little of the root ends to help hold shape during cooking.
Then cook the onions until just tender.....no more frustration! Give it a try!

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