0 recipes from contoocook and beyond


Creamed Onions
From Cook”s Country
October/November 2012
The problem with creamed onions (small white onions in a creamy sauce) is that they’re often underseasoned, slippery “boiling” onions the size of golf balls, bobbing in a pasty, gloppy sauce. To compound the problem, blanching and peeling fresh onions is a laborious process. We simmered frozen pearl onions in chicken broth and sherry to add flavor. Then we thickened a simple dairy-based sauce with cornstarch for silky texture and balanced earthy nutmeg—a classic in cream sauces—with bright chives and a squeeze of lemon juice.

Serves 8 to 10
Total time:

Do not thaw the onions before cooking. Use a dry sherry or the onions will be too sweet.

4 cups frozen pearl onions
1 cup low-sodium chicken broth
1/4 cup dry sherry
1 teaspoon minced fresh thyme
1 bay leaf
1 1/2 teaspoons cornstarch
1 cup whole milk
1 cup heavy cream
Salt and pepper
1/4 cup minced fresh chives
2 teaspoons lemon juice
Pinch nutmeg
1. Bring onions, broth, sherry, thyme, and bay leaf to boil in 12-inch nonstick skillet over high heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes.
2. Whisk cornstarch and 1 tablespoon milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 teaspoon salt, and ½ teaspoon pepper into onions and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes.
3. Off heat, stir in 2 tablespoons chives, lemon juice, and nutmeg. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl. Sprinkle with remaining 2 tablespoons chives. Serve.

COOK IN BROTH FROM FROZEN: Cooking frozen pearl onions in seasoned chicken broth both thaws and flavors the onions, greatly improving their taste.

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