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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a nice side dish. The onion-cooking liquid is very flavorful, so save it to add to a soup or stew instead of stock or broth. Ingredients:
onion |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
1 cup heavy cream |
1/8 teaspoon ground cloves |
2 tablespoons flat leaf parsley, chopped fresh |
Directions:
1. Cut off tip and root ends of onions.
2. Peel, quarter, then separate onion layers.
3. Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander.
4. Melt butter in saucepan over moderate heat.
5. Add flour and cook, whisking, 1 minute.
6. Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes.
7. Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes.
8. Stir in parsley.
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