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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This spice-laden riff on classic creamed onions is based on a recipe by Anna North Coit,a home cook in North Stonington,Connecticut. Ingredients:
kosher salt to taste |
2 lbs. white pearl onions,unpeeled |
2 tbs unsalted butter |
3 tbs flour |
1 tsp curry powder |
1 c half and half |
2 tsp dijon mustard |
1/8 tsp tabasco sauce |
fresh ground black pepper to taste |
Directions:
1. Bring 6 qt. pot of salted water to a boil. Add onions and cook till just tender,about 15 mins. Using slotted spoon,transfer onions to bowl. Reserve 3/4 c cooking liquid. Using paring knife,peel onions and set aside.
2. Meanwhile,melt butter in a 2 qt. saucepan over medium heat. Add flour and curry powder and cook,stirring frequently,until golden and thick,about 1 min. Slowly whisk in half and half,reserved cooking liquid and mustard and bring to a simmer. Reduce heat to medium-low and cook,stirring occasionally,until sauce has thickened,about 5 mins. Add onions and season with Tabasco and salt and pepper. Cook,stirring occasionally,until onions soften a little and flavors meld,about 10 mins more.
3. Transfer onions to platter or bowl with slotted soon and pour some cream sauce over them.
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