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Thanksgiving: Pearl Onions in Creamy Onion Sauce

Source of Recipe


Marion Cunningham



List of Ingredients



• 8 Tbsp (1 stick) butter
  
• 1 cup dry breadcrumbs
  
• 3 onions, chopped fine
  
• ¼ cup flour
  
• 2 cups milk
  
• 2 tsp salt
  
• ½ tsp fresh-ground black pepper
  
• Two 16-ounce packages frozen pearl onions
  






Instructions



1. Heat the oven to 350°F.
   
   
2. Melt 4 tablespoons of the butter in a medium frying pan. Pour the melted butter into a small bowl and stir in the dry breadcrumbs. Set this mixture aside.
   
   
3. Melt the remaining 4 tablespoons of the butter in the frying pan. Add the chopped onions and cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
   
   
4. Sprinkle the flour over the onions in the pan and cook, whisking, for 1 minute. Slowly add the milk, whisking. Increase the heat to moderate and cook, whisking constantly, until the onion sauce comes to a boil. Boil for 1 minute. Stir in the salt and the pepper.
   
   
5. Put the pearl onions in a 2-quart baking dish. Pour the onion sauce over them and mix well, spreading the onions into an even layer. Sprinkle the buttered breadcrumbs over the top. Bake until the topping is crisp, and the sauce is bubbling around the edges, 40 to 50 minutes.
   
   Serves 8