Creamed Pearl Onions And Carrots Food

CARROTS AND PEARL ONIONS

Steps:

• In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.

CREAMED ONIONS AND CARROTS

Steps:

• In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

DAD'S CREAMED PEAS & PEARL ONIONS

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

CREAMED PEARL ONIONS AND CARROTS

Steps:

• Preheat oven to 375. Lightly grease/spray a casserole dish.
• Combine cheese, sour cream and flour in blender; cover and process on high until smooth.
• In large bowl, combine cottage cheese mixture with remaining ingredients. Toss to combine well.
• Pour into the prepared casserole dish. Cover and bake at 375 for 1 hour; remove cover. Bake 30 minutes longer or until carrots are tender.

GLAZED PEARL ONIONS & CARROTS

Steps:

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

CREAMED ONIONS & CARROTS

Steps:

• For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
• Drain, rinse under cold water& slip out of their skins.
• Melt butter in a large heavy bottomed frying pan over medium-high heat.
• Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
• Continue to cook, stirring often, until golden- about 2 or 3 minutes.
• Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
• Partially cover& boil gently for 5 minutes.
• If any of the carrots are thicker than your baby finger, slice them lengthwise.
• Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
• Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
• Remove bay leaf.
• If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
• Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
• Cover& cook over medium heat, stirring often, until mixture comes to a boil.
• Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
• Season to taste& sprinkle with parsley.