Creamed Onions
Source of Recipe
My Invention
Recipe Introduction
November 2001. We did an early Thanksgiving this year and since I had some boiling onions on hand, I decided to cream them. I've never done them before, but they'll become a tradition from now on.
The recipe itself is pretty basic, but the extras improved both the onions and the turkey gravy.
List of Ingredients
2 packages boiling onions, about 1 1/2 pounds
Turkey broth (or chicken broth or water)
1/2 stick butter
1/2 cup flour
1 15.5-ounce can skimmed evaporated milk
1/2 cup half-and-half (or more or none, probably optional)
Pinch nutmeg
Salt and pepperRecipe
To peel the onions, place in boiling water for about a minute. Let cool and slip the skins off. Set aside.
For the broth, I simmered the turkey neck and giblets. After they were tender, I strained the broth and returned it to a saucepan to simmer slowly until I was ready to use it.
I returned the broth to a boil and added the onions. They simmered for about 15 minutes while I made the white sauce.
For the white sauce, melt the butter in a saucepan that will also hold the onions. Stir in flour and cook until flour is well-incorporated. Slowly stir in the milks. Add seasonings. Stirring constantly, allow mixture to come close to a boil. Add the onions. Heat through.
I think they'd also be good in a cheese sauce. Next time, I may add a cup or so of grated cheddar.
|
|
member logon
