Oh pshaw, on Fri 23 Nov 2007 12:26:25p, Goomba38 meant to say...

> 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.
>

Our stores always seem to have both the white and purple boiling onions. I
don't find the flavor particularly different.

Here's a different way with them besides creamed:


* Exported from MasterCook *

Glazed Bittersweet Onions

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can condensed beef consomme -- (10 ½ oz.)
1 soup can water
2 Pounds small pearl onions peeled
1/4 Cup Butter/margarine Softened
1/3 Cup sugar
4 Teaspoons lemon juice
1/4 Teaspoon Salt
Few dashes white pepper (optional)

Bring consomme and water to boil. Add onions, simmer 15 minutes until
tender. Remove frioom heat, cover; cooling broth. Drain onions, pat dry,
set aside. Over medium heat, cook butter and sugar stirring constantly
until carmel color. Stir in lemon juice, then onions, stirring to coat
onions thoroughly and breaking up any bits of carmelized sugar. Simmer
over medium low heat, shaking pan occasionally, about 30 minumtes or until
copper color. Season with salt and pepper.

From the kitchen of Donna and Kendall Barr
7/95

--
Date: Friday, November 23rd,2007

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