Creamed Onions Noreen & Marion
A delicious recipe from Ruth Smith!
1 pound small white onions
2 tablespoons butter
1 teaspoon sugar
3/4 teaspoon salt
2/3 cup heavy cream
1/3 cup minced parsley
Blanch onions in boiling water for 2 minutes. Drain and plunge into ice water
to stop cooking. Drain and peel when cool.
Combine onions, butter, sugar, salt, and about 1/2-inch water in a heavy pan
large enough to hold the onions in one layer.
Cook the onions over moderate heat, swirling the skillet, until the water
evaporates and the onions begin to turn light brown.
Add the cream and boil the mixture, stirring occasionally, until the sauce
thickens slightly.
Stir in the parsley and season with salt and pepper.
Can do ahead and reheat (not in the microwave because the sauce will
separate).
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