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Thanksgiving: Classic Creamed Onions

Source of Recipe


From "The Big Book of Sides" by Rick Rodgers



List of Ingredients



• 1 pound white boiling or red, yellow, or white baby (pearl) onions
  
• 1 bay leaf
  
• 2 cups reduced-sodium chicken broth, as needed
  
• 2 Tbsp (¼ stick) unsalted butter (plus 1 tablespoon butter, cut into cubes, if making the sauce ahead)
  
• 2 Tbsp all-purpose flour
  
• ½ cup half-and-half, or more as needed
  
• Kosher salt and freshly ground black pepper
  
• Pinch of freshly grated nutmeg
  
• 1 Tbsp finely chopped fresh flat-leaf parsley
  






Instructions



1. Bring a medium saucepan of water to a boil over high heat. Add the onions and cook just until the skins loosen, about 1 minute. Drain and rinse under cold water. Using a paring knife, trim the tops and bottoms from the onions and peel them. Pierce the side of each onion with the tip of a knife. (The slash will help keep the onions keep their shape during cooking.)
   
   
2. Spread the onions in a single layer in a medium skillet. Add the bay leaf and enough broth to barely cover the onions and bring it to a boil over high heat. Reduce the heat to medium-low and cover the skillet. Simmer until the onions are tender, 12 to 15 minutes for the boiling onions and 8 to 10 minutes for the baby onions.
   
   
3. Using a slotted spoon, transfer the onions to a bowl. Measure and reserve ½ cup of the cooking liquid; discard the bay leaf and remaining liquid. (The onions can be cooled, stored in a plastic zip-tight bag, and refrigerated for up to 1 day.)
   
   
4. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let it bubble without browning for 1 minute. Whisk in the reserved cooking liquid and half-and-half and bring them to a simmer over medium heat. Reduce the heat to low and simmer, whisking often, until hot, about 5 minutes. If the sauce is too thick, thin it to the desired consistency with half-and-half.)
   
   
5. Add the onions and cook, stirring often, until they are heated through, about 3 minutes. Transfer the creamed onions to a serving dish, sprinkle them with parsley, and serve.
   
   Makes 4 to 6 servings.