Directions:
- Fill a pot 2/3 full with lightly salted water and bring to a boil.
- Pick over onions, throwing out any that are soft. Do not peel.
- Boil onions until skins are tender, about 6-8 minutes.
- Drain and plunge into cold water to stop cooking.
- Snip off ends and squeeze onions from their skins. Set aside.
- In a small saucepan, heat cream just until hot, then set aside.
- Melt butter in a medium saute pan over medium heat.
- Add flour and paprika and whisk until smooth and starting to bubble, about 1 minute.
- Add the cream slowly, whisking continuously, until smooth and thickened, about 3 minutes.
- Add thyme, parsley and salt, stir to blend.
- Add onions and heat through.
- Add nutmeg, and season with pepper to taste.
- Serve immediately, or set aside for up to 1 hr and gently reheat.
- ***Onions can be cooked and peeled a day ahead to save time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.86 Kcal (406 kJ) | ||
| Calories from fat | 42.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 13.73mg | 5% | |
| Sodium | 172.22mg | 7% | |
| Potassium | 219.28mg | 5% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.46 Kcal (274 kJ) | ||
| Calories from fat | 28.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 7% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 5% | |
| Sodium | 116.38mg | 7% | |
| Potassium | 148.19mg | 5% | |
| Total Carbs | 8.12g | 4% | |
| Sugars | 3.09g | 18% | |
| Dietary Fiber | 1.64g | 10% | |
| Protein | 1.47g | 4% | |
| Vitamin C | 7.5mg | 18% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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