CREAMED ONIONS

CREAMED ONIONS WERE A THANKSGIVING STAPLE IN MY FAMILY AND I'VE CARRIED ON THE TRADITION.  LIKE MY MOTHER, I ONLY PREPARE THEM FOR THANKSGIVING, ALTHOUGH THEY MAKE AN EXCELLENT ACCOMPANIMENT TO MANY A MEAL.  THE RECIPE, THOUGH LABOR INTENSIVE FOR A SIDE DISH, IS NOT DIFFICULT, AND THE ONIONS CAN CERTAINLY BE MADE A DAY OR TWO AHEAD OF TIME.  THIS IS IMPORTANT BECAUSE AS MUCH AS YOU CAN DO THE DAY BEFORE, THE LESS YOU'LL HAVE TO DO ON THE DAY OF.    

 PEARL ONIONS, ABOUT 1-INCH IN DIAMETER
 2 cups RICH CHICKEN STOCK OR VEAL STOCK
 1 cup CRÈME FRAÎCHE
 1 LEMON
 2 SPRIGS OF FRESH THYME
 HEAVY CREAM
1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. FILL THE SINK WITH COLD WATER.

MEANWHILE, USING A VERY SHARP KNIFE, TAKE A VERY THIN SLICE OFF EACH END OF THE ONIONS. WHEN THE WATER COMES TO BOIL, DUMP IN THE ONIONS, COVER AND ALLOW TO RETURN TO THE BOIL. BOIL ANOTHER 30 SECONDS, THEN DRAIN THE ONIONS AND DUMP INTO THE SINKFULL OF COLD WATER. GIVE THE ONIONS A FEW MINUTES TO COOL. THE SKINS SHOULD POP OFF NICELY.

HEAT A FEW TBSPS OF PEANUT OIL IN A LARGE FRYING PAN WITH 2 TBSPS OF BUTTER. ADD THE ONIONS. SPRINKLE WITH SALT AND A TSP OF SUGAR.SAUTE THE ONIONS, SHAKING THE PAN SO THEY LIGHTLY BROWN EVENLY.

BRING THE STOCK TO A SIMMER ON TOP OF THE STOVE.

MELT 3 TBSPS OF BUTTER IN A LARGE SAUCEPAN. THE BUTTER WILL FOAM, THEN RUN CLEAR. WHEN IT DOES, WHISK IN 3 TBSPS OF FLOUR. CONTINUE WHISKING TILL THE ROUX TURNS SMOOTH AND IS LIGHTLY BROWNED.

REMOVE FROM THE HEAT AND WHISK IN ABOUT 1 1/2 CUPS OF THE BROTH. RETURN TO THE HEAT AND CONTINUE WHISKING. THE MIXTURE WILL THICKEN. ONCE THE TEXTURE IS CREAMY, STIR IN 1 CUP OF CRÈME FRAÎCHE AND A TSP OF LEMON JUICE. SEASON WITH SALT AND WHITE PEPPER.

POUR THE SAUCE INTO THE PAN WITH THE ONIONS. TUCK A FEW SPRIGS OF THYME BETWEEN THE ONIONS. BRING TO A BOIL, THEN IMMEDIATELY REDUCE TO A SIMMER. SIMMER FOR ABOUT 7 MINUTES OR UNTIL THE ONIONS ARE TENDER. TURN OFF THE HEAT. LACE THE SURFACE WITH A FEW TBSPS OF HEAVY CREAM.

SERVE IMMEDIATELY OR STORE IN A CONTAINER AND RE-HEAT ON THANKSGIVING.

 PEARL ONIONS, ABOUT 1-INCH IN DIAMETER
 2 cups RICH CHICKEN STOCK OR VEAL STOCK
 1 cup CRÈME FRAÎCHE
 1 LEMON
 2 SPRIGS OF FRESH THYME
 HEAVY CREAM
1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. FILL THE SINK WITH COLD WATER.

MEANWHILE, USING A VERY SHARP KNIFE, TAKE A VERY THIN SLICE OFF EACH END OF THE ONIONS. WHEN THE WATER COMES TO BOIL, DUMP IN THE ONIONS, COVER AND ALLOW TO RETURN TO THE BOIL. BOIL ANOTHER 30 SECONDS, THEN DRAIN THE ONIONS AND DUMP INTO THE SINKFULL OF COLD WATER. GIVE THE ONIONS A FEW MINUTES TO COOL. THE SKINS SHOULD POP OFF NICELY.

HEAT A FEW TBSPS OF PEANUT OIL IN A LARGE FRYING PAN WITH 2 TBSPS OF BUTTER. ADD THE ONIONS. SPRINKLE WITH SALT AND A TSP OF SUGAR.SAUTE THE ONIONS, SHAKING THE PAN SO THEY LIGHTLY BROWN EVENLY.

BRING THE STOCK TO A SIMMER ON TOP OF THE STOVE.

MELT 3 TBSPS OF BUTTER IN A LARGE SAUCEPAN. THE BUTTER WILL FOAM, THEN RUN CLEAR. WHEN IT DOES, WHISK IN 3 TBSPS OF FLOUR. CONTINUE WHISKING TILL THE ROUX TURNS SMOOTH AND IS LIGHTLY BROWNED.

REMOVE FROM THE HEAT AND WHISK IN ABOUT 1 1/2 CUPS OF THE BROTH. RETURN TO THE HEAT AND CONTINUE WHISKING. THE MIXTURE WILL THICKEN. ONCE THE TEXTURE IS CREAMY, STIR IN 1 CUP OF CRÈME FRAÎCHE AND A TSP OF LEMON JUICE. SEASON WITH SALT AND WHITE PEPPER.

POUR THE SAUCE INTO THE PAN WITH THE ONIONS. TUCK A FEW SPRIGS OF THYME BETWEEN THE ONIONS. BRING TO A BOIL, THEN IMMEDIATELY REDUCE TO A SIMMER. SIMMER FOR ABOUT 7 MINUTES OR UNTIL THE ONIONS ARE TENDER. TURN OFF THE HEAT. LACE THE SURFACE WITH A FEW TBSPS OF HEAVY CREAM.

SERVE IMMEDIATELY OR STORE IN A CONTAINER AND RE-HEAT ON THANKSGIVING.

Ingredients

 PEARL ONIONS, ABOUT 1-INCH IN DIAMETER
 2 cups RICH CHICKEN STOCK OR VEAL STOCK
 1 cup CRÈME FRAÎCHE
 1 LEMON
 2 SPRIGS OF FRESH THYME
 HEAVY CREAM

Directions

1

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. FILL THE SINK WITH COLD WATER.

MEANWHILE, USING A VERY SHARP KNIFE, TAKE A VERY THIN SLICE OFF EACH END OF THE ONIONS. WHEN THE WATER COMES TO BOIL, DUMP IN THE ONIONS, COVER AND ALLOW TO RETURN TO THE BOIL. BOIL ANOTHER 30 SECONDS, THEN DRAIN THE ONIONS AND DUMP INTO THE SINKFULL OF COLD WATER. GIVE THE ONIONS A FEW MINUTES TO COOL. THE SKINS SHOULD POP OFF NICELY.

HEAT A FEW TBSPS OF PEANUT OIL IN A LARGE FRYING PAN WITH 2 TBSPS OF BUTTER. ADD THE ONIONS. SPRINKLE WITH SALT AND A TSP OF SUGAR.SAUTE THE ONIONS, SHAKING THE PAN SO THEY LIGHTLY BROWN EVENLY.

BRING THE STOCK TO A SIMMER ON TOP OF THE STOVE.

MELT 3 TBSPS OF BUTTER IN A LARGE SAUCEPAN. THE BUTTER WILL FOAM, THEN RUN CLEAR. WHEN IT DOES, WHISK IN 3 TBSPS OF FLOUR. CONTINUE WHISKING TILL THE ROUX TURNS SMOOTH AND IS LIGHTLY BROWNED.

REMOVE FROM THE HEAT AND WHISK IN ABOUT 1 1/2 CUPS OF THE BROTH. RETURN TO THE HEAT AND CONTINUE WHISKING. THE MIXTURE WILL THICKEN. ONCE THE TEXTURE IS CREAMY, STIR IN 1 CUP OF CRÈME FRAÎCHE AND A TSP OF LEMON JUICE. SEASON WITH SALT AND WHITE PEPPER.

POUR THE SAUCE INTO THE PAN WITH THE ONIONS. TUCK A FEW SPRIGS OF THYME BETWEEN THE ONIONS. BRING TO A BOIL, THEN IMMEDIATELY REDUCE TO A SIMMER. SIMMER FOR ABOUT 7 MINUTES OR UNTIL THE ONIONS ARE TENDER. TURN OFF THE HEAT. LACE THE SURFACE WITH A FEW TBSPS OF HEAVY CREAM.

SERVE IMMEDIATELY OR STORE IN A CONTAINER AND RE-HEAT ON THANKSGIVING.

CREAMED ONIONS
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