delicious creamed onions

You'll see that I was also serving them with a pasta (bucatini with a roasted tomato sauce), but the luxurious texture and flavors of the onions was amazing.

 Creamed Pearl Onions

Serves 4.  I like to use the frozen pearl onions because I just don’t have the patience to peel fresh ones.  This was inspired by a back of the napkin page from Thomas Keller in the Nov. 2013 issue of Bon Appétit magazine.

            2 c. peeled pearl onions (frozen is fine)  ½ tsp. kosher salt

            2 c. low-sodium chicken broth    ⅔ c. cream

            1½ tsp. sugar                                          1 Tbs. minced fresh chives

Combine onions (frozen is fine), chicken broth, sugar and salt in a medium saucepan.  Bring to a boil and simmer until all the liquid has evaporated and the onions are tender – at least 10 minutes.  Add cream and cook until thickened.  Stir in chives and season to taste.