Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 45
These creamed onions are rich and satisfying, yet super-easy and lighter than most "creamed" recipes. Fresh onions yield the most flavor, but we won't tell your guests if you use frozen.
Login to add to your Recipe Box
Upload Your Photo
- 2 pounds pearl onions, peeled
- 2 cups chicken stock (approximately)
- 4 tablespoons heavy cream
- 1/4 teaspoon, freshly ground nutmeg
- Kosher or sea salt
In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes.
Add about 1/4 cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.