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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy Thanksgiving dish Ingredients:
2 pounds pearl onions |
2 tbsp margarine |
2 tbsp flour |
1/2 tsp salt |
1/8 tsp pepper |
1 1/2 cups half and half |
1 1/2 cups shredded carrots |
Directions:
1. Peel onions under running cold water
2. Heat several inches of salted water (1/2 tsp salt to every cup of water) to boiling.
3. Add onions.
4. Cover and heat to medium boil.
5. Cook until tender-small onions 15 to 20 minutes, larger onions 30 to 35 minutes.
6. Drain.
7. Heat margarine over low heat until melted.
8. Blend in flour, salt and pepper.
9. Cook over low heat, stirring constantly, until smooth and bubbly: remove from heat.
10. Stir in half and half.
11. Heat to boiling, stirring constantly.
12. Boil gently and stir 1 minute.
13. Stir in carrots and cook 5 minutes longer.
14. Pour sauce over hot onions.
15. Notes:
16. The recipe says that two 16 ounce cans of whole onions, heated and drained, can be substituted for the fresh onions, in case you can't find the fresh ones in the vegetable aisle.
17. If the fresh onions are loose in a bin, try to pick out ones the same size so they cook evenly, and smaller is better than larger.
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