Pearl Onions in Cream Sauce
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups whole milk, heated almost to boiling point
1 10-ounce basket white Frieda’s Pearl Onions, peeled
White pepper and salt to taste
2 tablespoons cream sherry (optional)
Pinch of ground nutmeg (or freshly grated nutmeg)
1 drop Tabasco sauce
To cook pearl onions, drop into boiling water. Cook 10 minutes and drain.
To make cream sauce, melt butter over medium-high heat. When melted, add flour, stirring constantly with wire whisk, until all butter is absorbed. Turn heat down to low, and add milk slowly (continue stirring with wire whisk). Add sherry, Tabasco sauce, nutmeg, pepper, and salt. Fold in cooked onions and mix well. Before serving, garnish with chopped parsley.
Variation: When folding cooked pearl onions into cream sauce, also add 3/4 cup cooked green peas.
Analyzed to serve 4: Calories 180, Total Fat 12g, Saturated Fat 7g, Cholesterol 30mg, Sodium 45mg, Carbohydrate 15g, Dietary Fiber 1g, Protein 4g, Calcium 10%