Note: Frozen pearl onions can be used in place of fresh. To
use frozen onions, cook direct from frozen, skipping step 1.
Ingredients
serves Serves 6, active time 10 minutes, total time 30 minutes
- 2 pounds pearl onions (see note above)
- 1 cup heavy cream
- 1/2 cup homemade or store-bought low-sodium chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
Procedures
-
Using a paring knife, trim off the ends of each onion and score a light "X"
into one cut side. Bring a medium pot of water to a boil over high heat. Add
onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions
and run under cool water until cold enough to handle. Peel onions with your
fingers and discard peels.
-
Place onions in a medium saucepan and add heavy cream, stock, and bay leaf.
Heat over medium-high heat until simmering, then lower heat to maintain a very
gently simmer. Cook, stirring occasionally, until cream has reduced to a rich
sauce, about 20 minutes. Season to taste with salt and pepper, discard bay leaf,
stir in parsley, and serve. If sauce breaks and turns greasy, stir in 2
tablespoons of water and shake pan vigorously over high heat until it comes back
together.
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