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Thanksgiving: Creamed Pearl Onions with Bacon

Source of Recipe

From "New Thanksgiving Table" by Diane Morgan


Recipe Introduction

"For many families, creamed onions are almost as traditional as turkey on the Thanksgiving table. There are lots of variations; my favorite includes the addition of bacon and fresh thyme and parsley, not only for a savory taste, but also for the visual appeal of flecks of green herbs against the creamy white sauce and onions."

List of Ingredients

â—¦ 2 pounds pearl onions (do not peel; see Cook's note)
â—¦ 2 ½ teaspoons kosher or sea salt, plus more for seasoning
â—¦ 4 strips bacon, cut into ¼-inch dice
â—¦ 1 tablespoon unsalted butter
â—¦ ¼ teaspoon sweet paprika
â—¦ 1 ¼ cups half-and-half, warmed
â—¦ 2 teaspoons fresh thyme leaves
â—¦ ¼ cup minced fresh flat-leaf parsley
â—¦ Pinch of freshly grated nutmeg
â—¦ Freshly ground pepper


Recipe

Fill a large saucepan two-thirds full with water and bring to a boil over medium-high heat. Add the onions and 2 teaspoons of the salt. Boil the onions for 10 to 12 minutes until tender. Drain and rinse under cold running water, then drain again. Cut off the root ends and squeeze at the stem ends to slip the onions from their skins. Set aside.

In a 10-inch sauté pan, cook the bacon over medium heat for about 5 minutes until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off the bacon fat, reserving 1 ½ teaspoons. Wipe out the pan.

Using the same pan, melt the butter over medium heat. Add the reserved bacon fat and the paprika and whisk just until blended. Add the half-and-half and cook, whisking constantly, for about 2 minutes until the sauce is smooth and slightly thickened. Add the thyme, parsley, and remaining ½ teaspoon salt; stir to blend. Add the onions and bacon and cook for about 3 minutes until heated through. Add the nutmeg, and then season to taste with pepper. Serve immediately, or cover and set aside for up to 1 hour. Reheat gently just before serving.

Serves 8 to 10



• Cook's Note:
I prefer to use fresh pearl onions, and most markets have them during the holiday season. However, frozen pearl onions are a reasonable substitute. They are already peeled and blanched. Boil the onions just until heated through. Drain them thoroughly before adding to the sauce.

• Do Ahead:
The onions can be cooked up to 1 day in advance. Cover and refrigerate. Bring to room temperature before making the sauce.