msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Creamed Pearl Onions
1 lb. - 1 1/2 lb. pearl onions/small white onions
3 TBSP. butter
3 TBSP. all-purpose flour
A pinch of dry mustard
(A pinch fresh ground nutmeg - Optional)
1/2 - 1 tsp. sugar
1/2 tsp. salt
Ground peppercorns - to taste
1 1/2 C. Half & Half (or light cream)
2 TBSP. chopped chives - to taste - Optional
Boil Onions:
Trim off the root end of each onion and cut a light "X" into cut end. Bring a medium pot of water to a boil over high heat.
Add onions and cook until outer layers are soft, about 1 1/2 min. Drain onions and run under cool water until cold enough to handle. Peel onions.
OR
Microwave Onions:
Place onions into a microwave-safe bowl.
Microwave on high for 4 minutes or until tender.
Run under cool water until cold enough to handle. Peel onions.
Melt butter in a pot over medium heat.
Stir dry mustard, sugar, salt, and ground peppercorns (add nutmeg if using) into melted butter.
Add flour and cook for 1 minute (no color).
Add Half & Half (or cream) to the butter & flour mixture; whisk & stir until bubbly and thick, about 5 minutes more.
Taste and adjust if necessary.
Add onions (and chives if using) into the cream sauce, and stir gently.
Reduce heat and simmer till heated through, 2 to 3 minutes.
1 lb. - 1 1/2 lb. pearl onions/small white onions
3 TBSP. butter
3 TBSP. all-purpose flour
A pinch of dry mustard
(A pinch fresh ground nutmeg - Optional)
1/2 - 1 tsp. sugar
1/2 tsp. salt
Ground peppercorns - to taste
1 1/2 C. Half & Half (or light cream)
2 TBSP. chopped chives - to taste - Optional
Boil Onions:
Trim off the root end of each onion and cut a light "X" into cut end. Bring a medium pot of water to a boil over high heat.
Add onions and cook until outer layers are soft, about 1 1/2 min. Drain onions and run under cool water until cold enough to handle. Peel onions.
OR
Microwave Onions:
Place onions into a microwave-safe bowl.
Microwave on high for 4 minutes or until tender.
Run under cool water until cold enough to handle. Peel onions.
Melt butter in a pot over medium heat.
Stir dry mustard, sugar, salt, and ground peppercorns (add nutmeg if using) into melted butter.
Add flour and cook for 1 minute (no color).
Add Half & Half (or cream) to the butter & flour mixture; whisk & stir until bubbly and thick, about 5 minutes more.
Taste and adjust if necessary.
Add onions (and chives if using) into the cream sauce, and stir gently.
Reduce heat and simmer till heated through, 2 to 3 minutes.