The creamed onions has me intrigued, mostly because you said it was one of your favorites. Would you mind sharing the recipe? I certainly like onions.
Thanks!
Creamed Pearl Onions
Step #1
Ingredients:
3 Small Bags of White Pearl Onions with skin on.
3 Cups of Water
1) Fill the pot with 3 cups of water and bring to a boil.
2) Once the water has reached a boil add all the onions (Leaving the skin on). Boil the onions until soft and tender but not mush.
3) Once they have reached desired tenderness extract the little onions from the water and place them into a bowl and let cool.
4) Reserve a cup of that cooking liquid for later (do not throw out)
5) Once the onions have cooled peel the skins off. Discard onions skins and reserve the onions for later.
Step#2: Sauce Béchamel (I use Anthony Bourdain`s Béchamel recipe for the sauce, this is taken from Anthony Bourdain’s Les Halles Cookbook (Strategies, Recipes and Techniques of Classic Bistro Cooking)
Ingredients:
1.5 ounces/ 42 g of butter
1.5 ounces/42 g flour
2 cups/450 ml milk
Salt and white pepper to taste
Pinch of nutmeg
Equipment
2 pots
Wooden spoon
Wisk
Add milk to pot and bring the milk up to a low simmer. In another pot melt the butter until the butter foams and it subsides. Add the flour at this point and stir with the wooden spoon, this is called a roux. Cook the roux for a few minutes but do not allow the roux to take on any colour. Once the milk is up to a simmer add the milk to the roux and whisk until the sauce is silky smooth. Cook over low heat until the sauce thickens. Once the sauce has thickened, I add some of the cooking liquid from the boiled onions and add it to the béchamel just tp thin it out a tiny bit so it becomes a consistency that I like. I grate around 1/4 teaspoon of nutmeg and add salt and pepper to taste. Mix it around, taste it and if it seems a bit bland add more salt. You can even add a splash of white wine if you like to finish the sauce off. After that is complete, add the cooked pealed white onions to the sauce stir then add it to oven proof dish to heat through later. At this point everything is fully cooked so just heat in a 350 degree oven until it is bubbling.
