A traditional Thanksgiving side dish that is great year-round.
Creamed Pearl Onions
2 baskets (10 ounces
each) pearl onions
3 tablespoons butter or
3 tablespoons all-purpose flour
2 cups milk, warmed
1/4 teaspoon salt
1/8 teaspoon ground
Pinch ground nutmeg
1. In 10-inch skillet, heat 1 inch water to boiling over high heat. Add onions; heat to boiling. Reduce heat ; cover and simmer until tender, 10 to 15 minutes. Drain.
2. When cool enough to handle, peel onions, leaving a little of root end attached to help onions hold their shape.
3. Meanwhile, prepare white sauce: In heavy 2-quart saucepan, melt butter over low heat. Add flour and cook, stirring, 1 minute. With wire whisk, gradually whisk in hot milk. Cook over medium heat, stirring constantly with wooden spoon, until mixture has thickened and boils. Reduce heat and simmer, stirring frequently, 3 minutes. Stir in salt, pepper and nutmeg; remove from heat.
4. Return onions to skillet. Add sauce and cook, stirring, until heated through. Makes 10 servings.
* Each serving: About 87 calories, 5g total fat (3g saturated), 2g protein, 8g carbohydrate, 5g total fat (3g saturated), 16mg cholesterol, 121mg sodium.
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