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MiddletownJournal.com

Creamed Pearl Onions

Frozen pearl onions make this dish much easier than peeling dozens of tiny pearl onions. Anne Byrn, author of The Dinner Doctor (Workman, $14.95) revived a holiday tradition from her husband's family by serving these, and they'll be on her table again this year. This dish takes just 15 minutes from start to finish.

Makes 6 servings
1 (16-ounce) package frozen small whole pearl onions
2 tablespoons butter
2 tablespoons all-purpose flour
1 (5-ounce) can evaporated milk or a generous cup heavy whipping cream
Salt and black pepper
1 tablespoon shredded Parmesan cheese
Paprika

Preheat the broiler. In a saucepan, combine onions and cup water and bring to a boil. Reduce heat and break onions apart with a fork. Cover the pan and cook until just tender, 4 minutes. Drain onions, transfer to a bowl and set aside.

In a small saucepan over medium heat, melt butter. Whisk in flour and cook until it begins to turn golden, about 30 seconds. Pour in milk or cream and cook, whisking, until the mixture thickens, 1 to 2 minutes. Remove from heat and season with salt and pepper to taste.

Fold in the onions. Transfer mixture to a shallow heatproof 2-quart baking dish, spreading it out evenly. Sprinkle the top with cheese and paprika.

Broil for 2 minutes, or until the sauce is bubbly and the cheese begins to brown.

Approximate nutritional analysis per serving: 100 calories, 6 g fat, 18 mg cholesterol, 259 mg sodium. Adapted from The Dinner Doctor.