Creamed Pearl Onions And Peanuts Recipe Cat Cora Recipe Easter Recipe

Ingredients

2 c. fresh or frozen pearl onions (1 3/4 pounds)

1 tbsp. unsalted butter

1 tbsp. all-purpose flour

1 c. milk

1 tsp. kosher salt

1/2 tsp. Black pepper

1/2 tsp. nutmeg

1 tbsp. fresh thyme

2 tbsp. roasted peanuts

Preparation

Step 1For fresh onions: Fill a large saucepan with water and set over high heat. When the water comes to a boil, blanch the pearl onions for 2 minutes. Drain the onions in a colander and let them cool for a good 10 minutes so they don’t burn your fingers. Peel the onions and set aside.Step 2For frozen onions: Remove the onions from their package, place in a small bowl, and let them sit for 20 minutes or so, then add them to the sauce as directed. You can also take the onions out of the freezer the night before and keep them in the refrigerator. They’ll be thawed by the time your sauce is ready.Step 3Melt the butter in a small saucepan set over low heat. Add the flour, whisking well, and cook over low heat for 2 to 3 minutes, allowing the mixture to bubble slightly but not brown.Step 4Gradually add milk, stirring constantly until creamy. Add the salt, pepper, nutmeg, and thyme, and cook to reduce, 3 to 5 minutes. When the sauce is a creamy but light consistency, add the pearl onions and simmer for 5 more minutes. Spoon the creamed onions into a serving bowl and sprinkle with the chopped peanuts.