Peggy’s Creamed Onions

20 oz fresh pearl onions
2 Tbsp butter
2 Tbsp flour
2 tsp kosher salt, divided
1/8 tsp freshly ground black pepper
3/4 cup whole milk, warmed

Using a paring knife, trim off the ends of each onion and score a light “x” into one cut side. In a medium pot, boil about three cups of water with one teaspoon salt over high heat. Add onions and cook until outer layers are soft, about three minutes. Drain onions and run under cool water until cold enough to handle. Peel with your fingers and discard peels. Set aside.

Melt butter over low heat in a medium saucepan. Whisk in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Decrease heat to low and gradually whisk in milk and cream, stirring constantly until thickened. Bring to boil and stir for one minute. Add reserved onions, taste for seasoning, and warm gently.


ALLERGENS: Milk, Wheat

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