Creamed Caramelized Pearl Onions
Slimmed down sauce with reduced-fat milk and frozen pearl onions. Convenient because the pearl onions are already peeled, they develop a deep richness when they caramelize that's world's apart from past boiled-onion dishes. This came from Good Housekeeping. I have not tried this but I'm posting it for safe keeping.
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INGREDIENTS
Nutrition- 30ounces frozen pearl onions (2 - 16oz bags)
- 2tablespoons all purpose flour
- 2cups reduced fat 2% milk
- 3sprigs fresh thyme
- 1
- 1⁄8teaspoon freshly ground nutmeg
- 1⁄2teaspoon salt
- 1⁄4teaspoon freshly ground black pepper
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DIRECTIONS
- In 12"-inch skillet, cook frozen onions on medium-high 18-20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
- Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
- Season with nutmeg, salt, and pepper. Remove and discard thyme and bay leaf. Serve hot.
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