Description

Creamed Peral Onions, a Thanksgiving classic but also perfect served along side of a standing rib roast, roast lamb or pork.

Ingredients

2 14-ounce bags, frozen Pearl Onions 1 can (12 oz) Evaporated Milk 1½ cups Water 1 cup Heavy cream 1 Kosher teaspoon salt ½ teaspoon Cracked Black Pepper ¼ teaspoon Grated Nutmeg 6 tablespoons Butter 6 tablespoons All-Purpose Flour

Instructions

Pre-heat oven to 350 degrees Melt butter in a heavy bottomed saucepan. Whisk in flour over medium heat and stir until combined, for about 2 minutes. Pour evaporated milk and water in and whisk briskly to combine. Continue to stir over medium heat until the mixture has thickened. Add heavy cream while continuing to whisk until the mixture is smoothy. Add salt, pepper and nutmeg and stir till incorporated. Place in a buttered baking dish. Bake in a pre-heated 350-degree oven for 20-25 minutes.

Additional Information

If desired top with crushed Ritz crackers or panko bread crumbs and broil till golden brown. If desired add 1-2 cups frozen peas to the onions and sauce just prior to baking.