Difference between revisions of "Creamed Pearl Onions"

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<b>Ingredients</b>
 
<b>Ingredients</b>
  
1 lb pearl onions, in water.
+
1 lb pearl onions, in water.<br>
3/4 - 1 cup heavy cream
+
3/4 - 1 cup heavy cream<br>
 
1 palmful (about 2 tbsp) parsely
 
1 palmful (about 2 tbsp) parsely
  

Latest revision as of 23:45, 2 December 2004

Creamed Pearl Onions

Ingredients

1 lb pearl onions, in water.
3/4 - 1 cup heavy cream
1 palmful (about 2 tbsp) parsely

To Cook:

  • Blanch the onions and slip them from their skins. You can put them in a little water and chill them for a day or so now, in case you need to do this ahead of time.
  • Put the onions in a casserole dish or wide pot or skillet, so that they are in a single layer, as much as possible. Pour on the cream, enough to half-cover the onions.
  • Raise the cream to a boil over medium-high heat, stirring constantly.
  • Once the cream has begun to thicken, sprinkle the parsely over the onions, still stirring. The onions should be getting clear in the outer layers.
  • Turn the heat down a little, and keep stirring. The cream should be in a roiling boil. Let it do this for a few minutes, not more than five or so.
  • Once the cream has thickened, remove from heat and serve. A little fresh parsely garnish is nice.