T boiling (1or 1 1/2 cups part milk and whipping cream
2 tablespoons cream sherry or 2 tablespoons dry white wine or 2 tablespoons fresh stock
1/8 teaspoon Tabasco sauce
1 dash freshly ground nutmeg
salt
white pepper
chopped fresh parsley (to garnish)
Instructions
In large heat proof bowl, pour boiling water over onions to loosed papery skin. Let stand 10 minutes then drain. Carefully cut off very end of each pearl onion and slip off the skin.
Cut the pearl onions in half if you wish.
Cream Sauce ingredients
Melt butter over medium heat then add flour stirring with wire whisk constantly until all butter is absorded.
Turn heat down to low and add milk slowly (or milk whipping cream), continuing to stir constantly with wire whisk to break up lumps. Add sherry, (or substitute), Tabasco sauce, nutmeg, white pepper and salt. Fold in cooked onions and mix well.
Originally Submitted
1/31/2012
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