Creamed onions for Thanksgiving and Christmas

This recipe is for a traditional holiday dish from the american side of the family. I don’t know what their recipe is — it’s unlikely to be as fussy as this one — but this is mine adapted from the Joy of Cooking.

Steam 600g/ 20 oz pearl onions in a single layer for 30 minutes or until done. Peel. (If you live in the States where you are lucky enough to be able to get pearl onions frozen, go for it! Follow the instructions on the package.)

Melt in the top of a double boiler:
30 mL/ 2 T butter

Stir in:
30 mL/ 2 T flour

When blended, add gradually:
500 mL/ 2 c stock at 1.5 concentration By which I mean:

  • if 1 stock cube is supposed to be good for 2 cups/ 500 mL, then use 1½ stock cubes in 2 cups/ 500 mL boiling water.
  • if 1 stock cube is supposed to be good for 1 cup/ 250 mL, then use 3 stock cubes in 2 cups/ 500 mL boiling water.
  • if 10 mL/ 2 t concentrate is supposed to be good for 1 cup/ 250 mL, then use 30 mL/ 2 T concentrate in 2 cups/ 500 mL boiling water.
  • if you’re starting with regular stock, whether home-made, canned or from a box, simmer 750 mL/ 3 c until you’ve reduced it down to 2 c.

Stir over low heat until well combined and thickened. Add:
60 mL/ ¼ c mushroom peelings

Place in the double boiler and simmer over — not in — hot water for about 1 hour, stirring occasionally. Strain through a fine sieve, then add:
A pinch of nutmeg
1 egg yolk mixed with 30 mL/ 2 T cream

Stir the sauce until it is slightly thickened. Just before serving, stir in:
15 mL/ 1 T lemon juice
15 mL/ 1 T butter

Cook the onions and the sauce together for 1 minute. Add:
60 mL/ ¼ c chopped parsley
A dash of cloves
1 mL/ ¼ t paprika
30 mL/ 2 T dry sherry

Wonderful additions are:
125 mL/ ½ c sautéed mushrooms
or:
Minced celery

Leave a Reply