CREAMED RED AND WHITE PEARL ONIONS WITH BACON
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.
Provided by Amanda Hesser
Categories side dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
- Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and salt. Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes. Stir onions into cream to heat through.
- Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 40 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 24 grams, Sodium 332 milligrams, Sugar 9 grams, TransFat 0 grams
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
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMED PEARL ONIONS
Provided by Tyler Florence
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 4
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
Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
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.
CREAMED SPINACH WITH PEARL ONIONS AND BACON
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat a large pot over high heat until hot. Cook spinach (with water still clinging to leaves) in pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir spinach until completely wilted.
- Transfer to a colander; rinse under cold water. Squeeze spinach dry in a clean kitchen towel. Finely chop; set aside.
- Bring a medium saucepan of water to a boil. Add onions; cook until skins soften, about 3 minutes. Remove onions with a slotted spoon (reserve water in pot); rinse under cold water. Trim root ends, and remove skins. Halve onions if large.
- Return onions to cooking water. Cook until tender, about 10 minutes. Drain, and rinse under cold water.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour, and whisk until smooth. Whisking constantly, pour in milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
- Melt remaining tablespoon butter in a large saucepan over medium heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring occasionally, until heated through and thickened, about 10 minutes (adjust heat if necessary; do not let boil). Stir in lemon juice. Season with salt and pepper, if desired.
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