Wednesday, November 24, 2010

Golden Creamed Onions

This colander holds five pounds of cleaned boiler onions all ready to be cooked tomorrow. But I'm worried about having enough so I've sent Ned back to the store for two more pounds. I know this may look like a lot but they cook down. Not as bad as spinach but they definitely don't expand like beans. These are nice ones although some are almost as small as pearl onions. Pearl and boiler onions are not cheap. In fact you can spend as much on them as you do on the turkey but what the is for Thanksgiving!

I'll be making Golden Creamed Onions for Thanksgiving from a recipe I took out of Gourmet magazine back in 1986. I made them that Thanksgiving and they caught on with the family....even the extended family. They are really a pain to prepare because they take so much time to clean. Actually they take quite a while to cook as well and you need a really large skillet because you are suppose to cook them in one layer so they can caramelize. I think I gave my huge skillet to Betsy when we moved to SMA so I've sent Ned over to borrow it. If it is not there then I'll be cooking them in batches.

Now a suggestion about cleaning them.  This recipe says to blanch them for 2 minutes. It depends on the size. If I have boiler onions that are like small meatballs, then I may blanch for 3 minutes and I don't start timing until the water comes back to a boil. I use a small knife to cut off the root end but you only want to cut off a little bit of the root end because if you cut too much off they will come apart during the cooking. I like them to stay whole. And I use scissors then to snip off the leaf end...just a little not too much.

The recipe for Golden Creamed Onions

3 pounds (about 50) small white onions, blanched in boiling water for 2 minutes, drained and peeled.
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon sugar (I like to add brown sugar. I think it adds to the caramelized taste)
2/3 cup heavy cream
2/3 cup minced fresh parsley leaves (I don't think I add this much....I just put it in until it looks right)

In a deep skillet large enough to hold the onions in one layer combine the onions, the butter, the sugar, the salt, and enough water to cover the onions by 1/2 inch, bring the water to a boil, and boil the onions until the liquid is almost evaporated. Cook the onions over moderate heat, swirling the skillet, until they turn golden and begin to brown. Add the cream, bring the liquid to a boil, and boil the mixture, stirring occasionally, until the sauce is thickened  slightly. Season and mixture with salt and pepper and stir in the parsley.

The onion mixture may be made 1 day in advance, kept covered and chilled, and reheated in a skillet over moderately low heat, stirring until it is hot. (I prefer to make it up to the point of adding the cream, chill and then reheat in a skillet and add the cream closer to serving time.)

Serves 10


Anonymous said...

The entire Thanksgiving dinner that was posted in the 1986 Gourmet this issue has been out our Thanksgiving menu every year. The stuffing and onions are outstanding.

Billie said...

Anon, that is interesting. A few years ago I posted this blog about our 1986 Thanksgiving dinner.

I know the dressing was our usual dressing and of course so was the gravy and the desserts. I don't know how many of the other items from that edition of Gourmet magazine was a part of our feast that year or if I found some of the recipes in other places. Maybe you can tell me. The creamed onions and the broccoli with rye croutons are favorites still and not just for Thanksgiving.

Jonna said...

That sounds delicious! I gave up searching and got some of those large green onions for arrachera and I'm going to put them in with the green beans.

Happy Thanksgiving to you and Ned.

Steve Cotton said...

And here I am contemplating a taco for dinner.

Billie said...

Steve, if you have to have tacos, you can't have just "a taco" for T-day dinner. You have to eat and eat and eat so you can be really thankful! LOL

Cynthia said...

Hope you had a wonderful Thanksgiving!

Sam and Bob said...

Billie...they look delicious. Did you have plenty for everyone? I can't believe you sent Ned out for more onions. Bless his heart. By the way, he looks great in the photo with his Aunt. He must come from good "genes" or has good "jeans". lol

Billie said...

Sam, we had about 2 maybe 3 servings left over.