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Creamed Pearl Onions
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year.
—Barbara Caserman, Lake Havasu City, Arizona
Ingredients
- 4 cups pearl onions
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 3/4 cup chicken broth
- 3/4 cup half-and-half cream
- 1/4 cup minced fresh parsley
- 3 tablespoons grated Parmesan cheese
- Pimiento strips, optional
Directions
- 1. 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.
- 2. 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.
- 3. 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.
Nutrition Facts
3/4 cup: 151 calories, 10g fat (6g saturated fat), 33mg cholesterol, 440mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 3g protein.
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