Directions:
- Blanch onions in a large pot of boiling water 2 minutes, then drain and peel.
- Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then cook onions, stirring occasionally, until golden in patches, about 8 minutes. Add sugar, salt, cloves, and enough water to cover onions and simmer, covered, until onions are tender but not falling apart, 25 to 30 minutes. Boil onions, uncovered, until liquid is reduced to about 1/2 cup, about 20 minutes more.
- Stir in cream and simmer, stirring, until slightly thickened, about 5 minutes. Discard cloves, then season with salt and pepper. Stir in parsley just before serving.
- Cooks' notes: ·Onions can be blanched and peeled 2 days ahead and chilled, covered. ·Creamed pearl onions can be made 1 day ahead and chilled, covered. Reheat in a heavy saucepan over low heat, or in a microwave, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.24 Kcal (508 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 231.48mg | 10% | |
| Potassium | 265.21mg | 6% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.94g | 4% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 40.1 Kcal (168 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 9% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 6% | |
| Sodium | 76.56mg | 10% | |
| Potassium | 87.71mg | 6% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 2.36g | 29% | |
| Dietary Fiber | 1.14g | 14% | |
| Protein | 0.64g | 4% | |
| Vitamin C | 4.8mg | 24% | |
| Calcium | 19.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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