This is the dish everyone asks me to contribute to Thanksgiving dinner.
It's incredibly easy and crazy delicious!!
Fresh pearl onions are the devil to peel unless you know a little trick—blanch them in boiling water first, and they practically peel themselves.
Here’s how: Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin. Ingredients: 2 cups peeled pearl onions 2 cups light chix stock 1½ tsp sugar ½ tsp salt ⅔ cup cream 1 Tbsp. minced chives Combine onions, stock, sugar and salt in a medium sauce pot (8").Simmer until all liquid has evaporated and onions are tender. Add cream and cook until thickened. Stir in chives and season!!
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