Creamed Pearl Onions
From UtterChaos
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.
