Golden creamed onions

Page 174

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Reviews

These Golden Creamed Onions have been on our Thanksgiving table since this book was published. In fact the book automatically opens to this page. No unusual ingredients here. Just simple perfection. We first used pearl onions but soon realized that baby boiling onions are much better. For years I was the cook for this dish but when one daughter married several years ago, she claimed the onion dish as hers. It isn't fast. You can't just put it on the stove and forget about it. My daughter comes over early to help with dinner but she keeps her eye on me so that I don't interfere with her onions. Don't forget the parsley at the end because it gives a touch of elegance to the creamy colored onions. As the recipe says, you can make it ahead but I don't recommend it. If we are lucky to have any leftovers, they taste OK reheated but you know the dish has now lost its perfection.

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