Ah yes - creamed white pearl onions - a back East Thanksgiving staple!  No one eats those here in MN, but then again, there are many foods they don't eat in MN that I am used to (except in my house ).  My former morther in law always made these for my former (and passed) father in law from his mother's recipe (both their familes have been here since the beginning - my former mother in law is a direct descendent of the French Hugonots and my former father in law's family mostly came with the Mayflower and subsequent thereto).  No one in my family will eat them, so I don't make them any more.  However, I remember she used the small white "pearl" onions.  She cooked them in chicken stock whole until tender.  While the onions were cooking, she made a roux with melted butter and Wondra flour (the kind used for gravy) and cooked it until it was a light beige color.  When the onions are done, drain them, reserving some of the flavored chicken both and added it the roux until it was a semi-liquid paste.  She then added heavy cream and brought it up to a boil (not beyond since the sauce will be disgusting and pasty) and poured it over the onions.  Ready to serve.  You can do the onions ahead and reheat in microwave, but the sauce must be done right before serving (will separate if reheated in microwave or oven).

Just an FYI - cooking is my relaxation and enjoy cooking tremendously!  As you probably noticed, there are no specific measurements, since I cook by taste, smell and feel.  

Hoped that helped Kevin!  Enjoy your Thanksgiving - you have much to be thankful for!

to post a reply: login - or - register