Creamed Pearl Onions
- 4 cups pearl onions
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 3/4 cup chicken broth
- 3/4 cup half-and-half cream
- 1/4 cup minced fresh parsley
- 3 tablespoons grated Parmesan cheese
- Pimiento strips, optional
- In a Dutch oven, or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside.
- In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
- Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.
pearl onions, butter, allpurpose, salt, pepper, chicken broth, cream, fresh parsley, parmesan cheese, pimiento strips
Taken from www.tasteofhome.com/recipes/creamed-pearl-onions/ (may not work)