Seems like ages ago my step father would always request creamed onions for Thanksgiving dinner. He had only that one request and if he got that dish, Thanksgiving was complete. Since I never partook of that dish I decided to give this recipe idea a go and make my own version.
I must say the caramelization shown through and this was absolutely delicious. We are going to serve this right on top of some panko crusted pork cutlets with a vegetable side for tonight's dinner. When you de-glaze the pan and get all the good bits from the caramelization process you get this deep rich color. The flavors meld together beautifully for a stunning and delicious side dish or use as a sauce.
- 1 - 10.4 oz. bag frozen pearl onions
- 2 tbsp. butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half and half if you prefer
- 2 tsp. granulated white sugar
- salt to taste
- black pepper to taste
- grating of fresh nutmeg to taste
- 2 tsp. corn starch + 3-4 tsp. water = slurry.
- In a large skillet melt the butter over medium low to medium heat. When the butter melts and begins to sizzle, add in the whole bag of pearl onions. Immediately sprinkle with the sugar and give a good stir.
- Turn the heat down to medium low and allow the onions to caramelize. The moisture from the onions will have to evaporate then the caramelization begins.
- Stir and turn the pearl onions from time to time.
- When the onions are caramelized to your liking, add in some salt to taste along with the chicken broth and 1/4 cup of the heavy cream. Stir.
- Add a bit of nutmeg to taste, stir and cook for 1 minute or so and if you want it thick the mixture needs to come up to a boil and you can add a bit of the slurry in and stir. Should the mixture become too thick add 1/4 cup more of the cream.