Creamed Onions
8 ingredients
10 steps
Ingredients
- 3/4 pound Egyptian walking onions or pearl onions, peeled (see Notes)
- 2/3 cup heavy cream
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- Dash of hot pepper sauce
- Grate of fresh nutmeg
- Freshly ground black pepper
Directions
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1Heat the oven to 350F.
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2Combine the onions, cream, garlic, and salt in a small baking dish.
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3Dot the top with the butter and add a little hot sauce, nutmeg, and pepper.
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4Bake for 25 minutes or until the onions are beginning to brown and are very tender.
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5To peel pearl onions, cut off a small bit of root end from each onion and drop the onions in boiling water.
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6Let boil for 3 minutes, then submerge in cold water.
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7The peels will slip off easily.
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8If you like, add 1/2 cup blanched almonds to the onions as Helen Corbitt did.
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9One of my favorite Southern authors is Clyde Edgerton, who wrote a novel called Walking Across Egypt.
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10The title comes from one of the lead characters favorite hymns, which was written by Mr. Edgerton himself!
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