Tuesday, March 10, 2009

Creamed Onions

 This little side dish is another piece of my childhood. Many people like it with a turkey dinner, but I like it just as much with roast beef, which is how my mother always served it. They're so tasty, especially if you have a little bit of gravy mingling with the cream sauce on your plate. I love that! Serve some mashed potatoes and a green veggie. Boom, there's your home cooked meal.
So there you have it. Perfect for a Sunday roast beef, special enough for Thanksgiving turkey dinner.
Try 'em! I think you'll be amazed at how tasty they are!!

1 jar or can (about 15 1/2 ounces) small white onions, (not pickled). drain, reserve 1 tbs liquid
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
salt and pepper to taste
pinch ground nutmeg
dry bread crumbs

Melt the butter in a medium saucepan. Remove from the heat and stir in flour until smooth. Place over low heat. Gradually add reserved onion liquid and milk, stirring constantly. Bring to a boil, reduce heat, and simmer, stirring, for 1 minute. Add the onions, salt, nutmeg, and pepper. Heat thoroughly. Transfer to a small casserole. Sprinkle with bread crumbs and place under the broiler until nicely browned on top.

For extra crunchy bread crumbs:
Throw some regular sandwich bread into a food processor and process until they're course crumbs. Add about 2 tbs olive oil and stir until well coated. Then place crumbs on a baking sheet and place in a 350F oven just until the crumbs begin to brown.

I've also heard of adding a splash of Sherry or a little mustard, but I've never tried either of them.
You can use fresh or frozen pearl onions instead of the canned or jarred onions. Just simmer them until tender in enough liquid to cover (plain water, or any kind of stock), then reserve a little of the simmering liquid.
 Add some Parmesan cheese to your bread crumbs for an extra flavorful top crust! Great then.

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