Caramelized Creamed Onions

I LOVE serving this dish with my Healthy Harvest (Shepherd’s) Pie - I know this sounds strange, but you really have to trust me - it is soooo worth the effort to make them and serve as a side to this dish! The onions are suuuper sweet & perfectly salty and it makes the most fantastic cream sauce that pairs with this dish amazingly well! The harvest pie itself is a simple taste of wonderful pure harvest ingredients - but to elevate it to the next level and make it a little more "grown-up" serve it with the  caramelized cream onions! 

creamed-onions-recipe.jpg

(adapted from Gourmet Cookbook)

Ingredients

  • 3 pounds small white onions (I prefer cipollini onions, but you can use pearl too); blanched in boiling water for 2 minutes, drained and peeled; or buy pre-peeled in the frozen section! 

  • 2 tablespoons unsalted butter

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 2/3 cup heavy cream

  • 1/4 cup minced fresh parsley leaves (I don't think I add this much....I just put it in until it looks right)

Method

In a deep skillet large enough to hold the onions in one layer combine the onions, the butter, the sugar, the salt, and enough water to cover the onions by 1/2 inch, bring the water to a boil, and boil the onions until the liquid is almost evaporated. Cook the onions over moderate heat, swirling the skillet, until they turn golden and begin to brown. Add the cream, bring the liquid to a boil, and boil the mixture, stirring occasionally, until the sauce is thickened  slightly. Season with salt and pepper and stir in the parsley.

RecipesStephanie McDonoughonions