Creamed Lilies Of The Field |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Drain, peel and set aside.
3. Then starting in cold water in small sauce pan, bring the garlic and shallots up to a simmer shy of 10 minutes.
4. 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.
5. Drain and set aside.
6. Finally, melt the butter and whisk in the flour.
7. Cook over medium heat, stirring all the while.
8. Remove from heat and whisk in the hot cream (after you strain out the onion and peppercorns)
9. Return to the stove and cook over medium heat until it thickens, stirring constantly.
10. Add nutmeg, salt and pepper tasting along the way.
11. Add in shallots, garlic, cippolini, pearl onions, green onions and chives. Serve.
12. 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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