Kings Arms Tavern Like Creamed Onions Food

KING'S ARMS TAVERN-LIKE CREAMED ONIONS

King's Arms Tavern-like Creamed Onions image

This is similar to the recipe for creamed onions served at the King's Arms Tavern in Colonial Williamsburg. The Tavern version (from a 1970s cookbook of Old Williamsburg recipes) includes extra salt which I omit. The salted peanuts make it salty enough for my tastes, even before the doctor put me on a low-salt diet. However, I always have a salt shaker on the table so people who like it saltier can add it themselves.

Provided by echo echo

Categories Onions

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

16 whole white pearl onions
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 cup whole salted peanuts, shelled
1/2 cup buttered bread crumb
1/4 cup salted peanuts, coarsely chopped

Steps:

Cook the onion in boiling salted water until tender; drain.
Melt the butter over medium heat and stir in the flour and salt.
Add the milk and continue to cook, stirring constantly, until the sauce is smooth and slightly thickened.
Put the onions in a greased 1-quart casserole and pour the sauce over them.
Stir in the whole peanuts.
Top with the crumbs and chopped peanuts.
Bake at 400° approximately 15 minutes until bubbly and lightly browned.

KING'S ARMS TAVERN CREAM OF PEANUT SOUP

King's Arms Tavern Cream of Peanut Soup image

This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

Provided by luvinlif2k

Categories Lunch/Snacks

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken broth or 2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

Steps:

Saute onion and celery in butter until soft.
Do not brown.
Stir in the flour until well blended.
Add chicken broth/stock, stirring constantly and bring to a boil.
Remove from heat.
Puree in a food processor or blender.
Add peanut butter and cream, stirring to blend thoroughly.
Return to low heat and heat just until hot.
Do not boil.
Serve garnished with chopped peanuts.

Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5

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