Creamed Onions

Ingredients:

900g white pearl onions (do not peel)
1 1/4 tsp sea salt
3 tbsp unsalted butter
1 tbsp plain flour
240ml double cream
1/4 tsp freshly-ground black pepper
1/4 tsp freshly-grated nutmeg
230g white bread (remove crusts and chop into coarse crumbs)

Method:

Bring a large pan of water to a boil, add the onion and blanch for 1 minute before draining and tipping the onions into a large bowl of cold water (this stops further cooking). Allow to cool then drain and remove the skins.

Place the peeled onions and the 1 tbsp salt in a large pan then add enough fresh water to cover the onions by 2cm. Bring the liquid to a boil then reduce to a simmer, cover and cook gently for about 20 minutes, or until the onions are tender (about 20 minutes). Take off the heat and drain then transfer to a well-buttered 2l baking dish.

In the meantime, melt 1 tbsp of the butter in a pan. Scatter the flour over the top and and stir into the butter then cook, stirring constantly, for 1 minute. Whisk in the cream until smooth then bring the mixture to a simmer, stirring constantly. Continue cooking, stirring frequently, for 2 minutes then stir in the pepper, nutmeg and the remaining 1/4 tsp salt. Pour this sauce over the onions in the casserole dish.

Melt the remaining 2 tbsp butter in a pan, add the breadcrumbs and fry, stirring constantly, for about 4 minutes, or until the bread is golden. Sprinkle these crumbs evenly over the top of the onion mixture then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the onions are hot and the sauce is thick and bubbling. Serve hot.

Find more classic Thanksgiving recipes here.

Creamed Onions

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