Pearl Onions In Cream Sauce Recipes

DAD'S CREAMED PEAS & PEARL ONIONS

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

EASY CREAMED ONIONS

Steps:

• Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
• Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

CREAMED PEARL ONIONS

Steps:

• Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

PEARL ONIONS IN CREAM SAUCE

Steps:

• To peel the onions, bring 4 quarts of water to a boil and add onions (including skin).
• Bring back to a boil and boil for three minutes. Drain and immediately plunge onions into an ice water bath. Drain and cut the root end off of each onion; then pinch the other end and the onion will pop right out of their skins. Discard skins.
• Place onions in a 4 quart pan along with cream, bay leaves, parsley, garlic, nutmeg, salt and pepper. Over medium low heat, cook covered for ten minutes stirring a few times during the cooking process. Mixture should be somewhat thickened.
• Remove cover and add in chicken stock and simmer for five minutes or more until the mixture has thickened and onions are tender. (Note: If the mixture is not thick enough for your taste, however the onions are fully cooked, mix a tablespoon of corn starch with 2 teaspoons of water and slowly add to hot onion mixture until desired consistency is achieved. This step is only necessary if you like a thick cream sauce.)
• Discard the smashed garlic and bay leaves and season with salt and pepper to taste.
• Serve immediately.

PEARL ONIONS IN CREAM SAUCE

Steps:

• Melt butter over medium heat.
• Add the flour stirring with a whisk constantly for two minutes.
• Turn heat down to low and add milk slowly, continuing to stir constantly with wire whisk to break up lumps.
• Add the pepper and salt to taste.
• Fold in the onions and mix well.

PEARL ONIONS IN CREAM SAUCE

Steps:

• In large heat proof bowl, pour boiling water over onions to loosed papery skin. Let stand 10 minutes then drain. Carefully cut off very end of each *pearl onion and slip off the skin.
• *Cut the pearl onions in half if you wish.
• Cream Sauce::.
• Melt butter over medium heat then add flour stirring with wire whisk constantly until all butter is absorded.
• Turn heat down to low and add milk slowly (or milk/whipping cream), continuing to stir constantly with wire whisk to break up lumps. Add sherry, (or substitute), Tabasco sauce, nutmeg, white pepper and salt. Fold in cooked onions and mix well.
• Just prior to serving, garnish with fresh parsley.
• Variation: When folding in cooked pearl onion add 3/4 cup fresh or frozen (defrosted) green peas.

CREAMED PEAS AND PEARL ONIONS

Steps:

• In a skillet or saucepan, melt the butter.
• Stir in the flour until blended making a roux.
• Gradually add milk while whisking.
• Add salt, pepper, garlic powder and sugar and whisk to blend.
• Bring to a boil.
• Reduce heat to low, add peas and onions.
• Cover and simmer 20-30 minutes until heat through.

CREAMED PEAS AND PEARL ONIONS

Steps:

• Fill a medium saucepan halfway with water. Bring to a boil. Add pearl onions and simmer gently for 5 minutes. Drain.
• Melt butter in a large nonstick skillet over medium-high heat. Add pearl onions and cook 2 minutes.
• Add peas and cook 1 minute.
• Add flour and cook and stir for 1 minute.
• Gradually add chicken broth and heavy cream, mixing it in as you pour.
• Add salt, sugar, and black pepper. Cook for 2 to 3 minutes to thicken.
• Sprinkle with mint.

PEARL ONIONS & VODKA CREAM SAUCE WITH PENNE

Steps:

• Cook dry penne in a large pot until al dente.
• Halve onions and sauté in olive oil with garlic and red pepper flakes over medium heat. When onions are translucent, add vodka and cook over moderately-high heat for 4 minutes.
• Add tomatoes and cook to reduce liquid about 15 minutes. Season with salt and pepper and add cream. Let simmer for about 5 minutes, then mix in cooked penne.
• Sprinkle Parmesan over top and serve immediately.

CREAMED PEAS WITH PEARL ONIONS

Steps:

• Thaw peas. Simmer frozen onions in boiling water for 5 minutes, then drain.
• Melt butter in pan over medium heat. Add onions, sauté 5 minutes.
• Add peas, sauté 1 minute. Season with salt, pepper and sugar.
• Add flour and mix well, cook for one minute until peas and onions are nicely coated.
• Gradually add cream, stirring continuously, and cook till thickened.
• Taste and adjust salt and pepper. Garnish with chives.

"CREAMED" PEARL ONIONS

Steps:

• Place stock and wine in a medium pan over high heat. Reduce liquid by half; set aside.
• Bring a medium saucepan of water to a boil. Add onions; cook 10 minutes. Drain, and cool. Using a paring knife, remove skins.
• Place flour and reduced liquid in the bowl of a food processor. Pulse until combined.
• Transfer mixture to a small saucepan; set over medium heat. Whisk constantly until thickened, about 10 minutes. Remove from heat. Stir in 1 1/2 teaspoons thyme and the pepper. Cut off top of garlic head, and squeeze flesh into the sauce; stir to combine.
• Place onions and sauce in a 10-inch round baking dish. Sprinkle with Parmesan and remaining teaspoon thyme. Bake until golden on top, about 1 hour 15 minutes. Serve.

BROCCOLI AND PEARL ONION CASSEROLE

Steps:

• Place broccoli and onions in a large, greased baking dish or roaster pan (a 10x15" size is good).
• Meanwhile in saucepan, melt butter, then add flour and whisk until incorporated.
• Using a whisk, slowly whisk in the cream until it is a nice sauce-like consistency.
• I usually add about 1/8 cup at a time.
• Work the cream into the sauce before adding more.
• Cut cream cheese into cubes and add to sauce until melted.
• Stir in salt and pepper.
• Pour cream sauce over broccoli in baking dish.
• Sprinkle with cheddar cheese. Then sprinkle bread crumbs over top.
• Cover with foil and bake about 1 hour at 350° or until broccoli is done.
• Remove foil and cook about 10 minutes more uncovered.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.