Pearl Onions – Creamed:
- Pearl Onions–5 bags of pearl onions
- 1-2 sticks butter
- 2 bay leaves
- 1-2 tsp. Thyme
- 2-4 chicken bouillon cubes
- 1-2 cups of Riesling or sweet white wine
- cup heavy cream
- salt and/or pepper to taste
Blanche onions for 3-5 minutes in boiling water, dump immediately into ice water then clip off ends of onions and peel off skin. In large skillet melt 1-2 sticks salted butter and then add bay leaves, thyme, chicken boullion cubes and mix in skillet over medium heat. Sautee onions in mixture for 30 minutes with 1-2 cups of riesling or sweet white wine, add crack pepper. Final preparation; reduce liquid until scant sauce remaining, add 1 cup of heavy cream and simmer for 5 minutes then serve.
**Be careful that you don’t cook it higher or longer than simmer because the cream will separate. You may adjust the amount of onions and butter as needed. Bon apetit!
Finished Pearl Onions