Creamed Onions with Fried ShallotsPhoto Credit : Heath Robbins
We took two holiday standards—creamed onions and green-bean casserole—and combined them in a creamy new classic creamed onions recipe. Fried shallots add crunch and another layer of onion flavor.
2 pounds fresh pearl onions
3 tablespoons plus 2 tablespoons olive oil
4 medium-size shallot bulbs, thinly sliced
1/2 teaspoon plus 1/2 teaspoon kosher or sea salt
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 tablespoon dry or medium sherry
2/3 cup heavy cream
1/4 teaspoon freshly grated nutmeg
In a 2- to 3-quart pot over high heat, bring about 1 quart of water to a boil. Add the unpeeled onions and blanch 1 minute to loosen the skins. Drain; then transfer to a bowl of cold water to stop cooking. Drain and peel the onions.
Put the onions back into the pot with enough water to cover by an inch. Bring to a boil; then reduce heat to a simmer and cook until tender, 15 to 20 minutes.
Meanwhile, add 3 tablespoons of oil to a small skillet over medium-high heat. Add the shallots and 1⁄2 teaspoon salt, and cook, stirring, until browned and crisp. (Careful—they brown quickly once they get going.) Drain the shallots on paper towels and set aside.
When the onions are tender, drain in a colander and set aside.
Add the remaining 2 tablespoons of oil to a large skillet over medium heat. Add the f lour and the remaining 1⁄2 tea- spoon salt, and cook, stirring, 1 minute. Add the chicken stock in a thin stream, whisking as you go; then add the sherry. Whisk in the cream and nutmeg and cook 1 minute. Add the onions to the skillet and stir to coat. Pour the onions into a serving dish and top with the shallots. Serve hot.