Golden Creamed Onions
Creamed onions seem to be less popular than they used to be, but my family and I adore them. Gently golden brown, each one delivers a little package of the perfect blending of savory with the sweetness of onions cooked slowly.
- 3 pounds small white onions (about 50)
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2/3 cup heavy cream
- Salt and pepper to taste
- 2/3 cup fresh parsley leaves, finely chopped
- Blanch onions in boiling water for 2 to 4 minutes, drain and peel when cool enough to be handled. In a deep skillet, place all the peeled onions in one layer. Add the butter, sugar, salt and enough water to cover the onions by ½ inch. Bring the water to a boil. Boil the onions until the liquid is almost evaporated. Lower the heat to medium and cook the onions, swirling the skillet until the onions turn golden and start to brown. Add the cream. Bring liquid to a boil. Stir occasionally until sauce is thickened slightly. Season with salt and pepper. Sprinkle parsley on top before serving.