Curried Creamed Onions

Name: Curried Creamed Onions
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: Kosher salt, to taste; 2 lb. white pearl onions, unpeeled; 2 tbsp. unsalted butter; 3 tbsp. flour; 1 tsp. curry powder; 1 cup half-and-half; 2 tsp. Dijon mustard; 1 ⁄ 8 tsp. Tabasco; Freshly ground black pepper, to taste

Serves
serves 4-6

JAMES OSELAND

Luscious pearl onions are rendered complex by curry powder and Tabasco.

Ingredients

Kosher salt, to taste
2 lb. white pearl onions, unpeeled
2 tbsp. unsalted butter
3 tbsp. flour
1 tsp. curry powder
1 cup half-and-half
2 tsp. Dijon mustard
¹⁄₈ tsp. Tabasco
Freshly ground black pepper, to taste

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Instructions

Step 1

Bring a 6-qt. pot of salted water to a boil. Add onions and cook until just tender, about 15 minutes. Using a slotted spoon, transfer onions to bowl. Reserve ¾ cup cooking liquid. Using a paring knife, peel onions and set aside.

Step 2

Meanwhile, melt butter in a 2-qt. saucepan over medium heat. Add flour and curry powder and cook, stirring frequently, until golden and thick, about 1 minute. Slowly whisk in the half-and-half, the reserved cooking liquid, and mustard and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 5 minutes. Add onions and season with Tabasco and salt and pepper. Cook, stirring occasionally, until the onions soften a little and the flavors meld, about 10 more minutes. Transfer onions to a platter or a bowl with a slotted spoon and pour some of the cream sauce over them.