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(Dean G.) wrote in news:f1acf88b.0411081038.a580258
@posting.google.com:

>
> Dean G.
> So, now all I need is a good recipe for glazed or creamed onions.
>

Neither of these are very traditional, but both are delicious.

Glazed Bittersweet Onions

1 can (10 ½ oz.) condensed beef consomme
1 soup can water
2 lbs. small pearl onions peeled
¼ cup butter/margarine softened
1/3 cup sugar
4 tsp lemon juice
¼ tsp 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

Creamed Caramelized Pearl Onions
serves 4

4 tbsp butter
2 pound small whole onions
2 1/2 tbsp light brown sugar
1 tbsp Dijon mustard
1 1/2 cup heavy cream
3 tbsp minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook a few minutes more, until the sugar begins to
caramelize the onions. Pour cream over onions and cook gently until cream
thicken slightly. Sprinkle with parsley and serve.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.