Latest revision as of 02:14, 24 November 2017

Serves: 8

Active Time: 45 minutes

Total Time: 45 minutes

From: https://newengland.com/today/food/side-dishes/vegetables/creamed-onions-2/

Ingredients

2 pounds pearl onions, peeled

2 cups chicken stock (approximately)

4 tablespoons heavy cream

1/4 teaspoon, freshly ground nutmeg

Kosher or sea salt

Directions

Step 1

In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes.

Step 2

Add about 1/4 cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.