Creamed Pearl Onions
Instructions:
A traditional Thanksgiving side dish that is great yearround. For a classic look, be sure to use white -not Purple -onions. 2 baskets (10 ounces each) pearl onions 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk, warmed 1â„4 teaspoon salt 1â„8 teaspoon ground black pepper pinch ground nutmeg
Makes 10 accompaniment servings. Prep: 20 minutes Cook: 20 minutes
- In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat; cover and simmer until tender, 10 to 15 minutes. Drain.
- When cool enough to handle, peel onions, leaving a little of root end attached to help onions hold their shape.
- Meanwhile, prepare white sauce: In heavy 2- quart saucepan, melt butter over low heat. Add flour and cook, stirring, 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, 3 minutes. Stir in salt, pepper, and nutmeg; remove from heat.
- Return onions to skillet. Add white sauce and cook, stirring, until heated through.