Pearl Onion Trio in herbed cream sauce
From hollymayb 16 years ago
- 15 minutes to make
- Serves 8
I made this as a side for a potluck Thanksgiving tonight. It was well received and very pretty. Goes well with fresh rolls to sop up the sauce.
Ingredients
- 2 lbs fresh pearl onions, works out to about 4 sacs; 2 white, 1 yellow and 1 purple shopping list
- 1/2 t salt shopping list
- 1 cup half & half or light cream shopping list
- 2 T unsalted butter shopping list
- 1 T flour shopping list
- 1/4 t paprika shopping list
- 2 t fresh minced thyme leaves shopping list
- 1/4 cup fresh minced parsley shopping list
- pinch of freshly grated nutmeg shopping list
- freshly ground pepper shopping list
How to make it
- Fill a pot 2/3 full with lightly salted water and bring to a boil.
- Pick over onions, throwing out any that are soft. Do not peel.
- Boil onions until skins are tender, about 6-8 minutes.
- Drain and plunge into cold water to stop cooking.
- Snip off ends and squeeze onions from their skins. Set aside.
- In a small saucepan, heat cream just until hot, then set aside.
- Melt butter in a medium saute pan over medium heat.
- Add flour and paprika and whisk until smooth and starting to bubble, about 1 minute.
- Add the cream slowly, whisking continuously, until smooth and thickened, about 3 minutes.
- Add thyme, parsley and salt, stir to blend.
- Add onions and heat through.
- Add nutmeg, and season with pepper to taste.
- Serve immediately, or set aside for up to 1 hr and gently reheat.
- ***Onions can be cooked and peeled a day ahead to save time.
People Who Like This Dish 3
- lincolntoot Freehold, NJ
- pinksquirrel CA
- hollymayb Baltimore, Maryland
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The Rating
Reviewed by 2 people-
I can just taste this now - and can't wait to try it - thanks for a yummmy post - 5!
lincolntoot
in Freehold loved it
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