Creamed Caramelized Pearl Onions |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 12 |
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Slimmed down sauce with reduced-fat milk and frozen pearl onions. Convenient because the pearl onions are already peeled, they develop a deep richness when they caramelize that's world's apart from past boiled-onion dishes. This came from Good Housekeeping. I have not tried this but I'm posting it for safe keeping. Ingredients:
30 ounces frozen pearl onions (2 - 16oz bags) |
3 tablespoons margarine or 3 tablespoons butter |
2 tablespoons all purpose flour |
2 cups reduced fat 2% milk |
3 sprigs fresh thyme |
1 bay leaf |
1/8 teaspoon freshly ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In 12 -inch skillet, cook frozen onions on medium-high 18-20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
2. Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
3. Season with nutmeg, salt, and pepper. Remove and discard thyme and bay leaf. Serve hot.
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