"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamed Onions Recipe

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This recipe for Creamed Onions, by , is from What We Like, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 pounds pearl onions
3 strips bacon, diced
3 T flour
1 cups chicken broth
1 cup heavy cream
tsp kosher salt
tsp pepper
tsp Essence

Directions:
Directions:
Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside til onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When they are cool enough to handle, peel away the tough outer skins.
In a medium heavy pot, render the bacon til crispy. Drain and set aside. Whisk the flour into the bacon fat and cook, stirring constantly, for 2 to 3 minutes until a blond roux is formed. Whisk in chicken broth and cook, stirring, til mixture thickens. Add the heavy cream, salt, pepper, and Essence. Cook until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the onions and continue to cook at a low simmer, partially covered, until onions are very tender and sauce is very thick and flavorful, 45 minutes to 1 hour. When ready to serve, garnish with the bacon.

Personal Notes:
Personal Notes:
I like to add some peas near the end of cooking.

 

 

 

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