Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Shallots - peeled 4 tb Unsalted butter (1/2 stick)
12 ea Cloves garlic 1/4 c Unbleached all-purpose flour
2 1/2 c Pearl onions 2 c Whipping cream
10 ea Green onions Pinch of nutmeg
2 ea Bunches fresh chives (5 to Salt and freshly ground
-6 tablespoons snipped) -black pepper, to taste

1. Place the shallots and garlic in a small saucepan. Add water to
cover and bring to a boil. Reduce the heat and simmer until tender,
7 to 10 minutes. Drain and set aside. 2. Cut a small X in the root
end of each pearl onions, being careful not to cut completely through
the end. Bring a saucepan of water to a boil. Drop in the onions,
then reduce the heat and simmer until tender, about 15 minutes.
Drain, peel and set aside. 3. Trim the roots and the green stems from
the green onions. Bring a saucepan of water to a boil. Drop in the
green onions and cook for 5 minutes. Drain and reserve. 4. Snip the
chives into small pieces. You should have 5 to 6 tablespoons. Set
aside. 5. Melt the butter in a saucepan, and add the flour. Cook
over low heat for 5 minutes, stirring occasionally. While stirring
with a wire whisk, slowly add the cream in a steady stream. Continue
cooking and whisking until the sauce has thickened, 7 to 10 minutes.
Add the nutmeg and salt and pepper. 6. Stir the shallots, garlic,
pearl onions, scallions, and chives into the cream sauce. Heat
through, 4 minutes, and serve immediately.

6 portions

Note: Creamed onions can be kept warm in a double boiler until ready
to serve. Don't hold longer than 30 minutes.

Source: The New Basics Cookbook

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 05-10-95

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