Karen wrote:

> I made creamed onions yesterday! I thought it was kind of strange that
> the pearl, boiling onions were purple like little Bermuda onions. The
> little purple onions looked kind of odd in the cream sauce.
>
> What a pain to peel those little onions. I gave up after one bag.
> Forget about it, I said to myself.
>
> Karen

I've never seen purple ones? The ones I bought nice and small, and the
bag gave the tip to just toss 'em in boiling water for 3-4 minutes and
then drain and put in iced water for a short while. The skins popped
right off. Worked very well for me. I also bought small boiler onions
that I used to toss into the bird and for bits of onions here and there.
They were about the size of a shallot...which do have a bit of purple on
them.... hmmmmm.. do you think you got really small shallots?

I think my white sauce had a touch too much salt in it, but I think this
years creamed onions were some of the best I've made? I made them a
couple hours before dinner time and after combining with the white
sauceput them into a shallow casserole and then kept them in the warm
oven just to keep them out of my way more than anything. It worked very
well. Sadly too well.. none leftover.