Pearl Onion Trio In Herbed Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 |
1/2 t salt |
1 cup half & half or light cream |
2 t unsalted butter |
1 t flour |
1/4 t paprika |
2 t fresh minced thyme leaves |
1/4 cup fresh minced parsley |
pinch of freshly grated nutmeg |
freshly ground pepper |
Directions:
1. Fill a pot 2/3 full with lightly salted water and bring to a boil.
2. Pick over onions, throwing out any that are soft. Do not peel.
3. Boil onions until skins are tender, about 6-8 minutes.
4. Drain and plunge into cold water to stop cooking.
5. Snip off ends and squeeze onions from their skins. Set aside.
6. In a small saucepan, heat cream just until hot, then set aside.
7. Melt butter in a medium saute pan over medium heat.
8. Add flour and paprika and whisk until smooth and starting to bubble, about 1 minute.
9. Add the cream slowly, whisking continuously, until smooth and thickened, about 3 minutes.
10. Add thyme, parsley and salt, stir to blend.
11. Add onions and heat through.
12. Add nutmeg, and season with pepper to taste.
13. Serve immediately, or set aside for up to 1 hr and gently reheat.
14. ***Onions can be cooked and peeled a day ahead to save time.
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