Creamed Onions (From Ny Times, Nov. 21, 2012)
- Salt
- Bay leaf, optional
- 2 10-ounce mesh bags of pearl onions, peeled
- 4 tablespoons butter
- 1/4 cup Wondra or other finely milled flour
- 1/4 teaspoon pepper
- Leaves from 1 sprig fresh thyme (about 1/2 teaspoon)
- 2 cups milk
- 1/4 cup buttered bread crumbs, optional
- 1. Bring a medium pot of lightly salted water to a boil and add the bay leaf, if using. Add the onions and simmer until just tender but not falling apart, 8 to 20 minutes, depending on size. Remove bay leaf, drain onions and set aside.
- 2. Dry the pan and return to low heat. Add the butter and melt slowly so it doesn't brown. Add the flour, pepper, thyme leaves and 1 teaspoon salt. Whisk to mix well, and slowly add the milk, whisking to blend thoroughly. Increase heat to bring the sauce to a boil, then reduce heat to low and stir just until thickened and smooth, 1 to 2 minutes.
- 3. Add the onions and stir until coated with the sauce. Transfer to a serving dish and, if desired, top with toasted bread crumbs.
salt, bay leaf, onions, butter, wondra, pepper, thyme, milk, buttered bread crumbs
Taken from www.epicurious.com/recipes/member/views/creamed-onions-from-ny-times-nov-21-2012-51428231 (may not work)