Reviewed: Dec. 2, 2011

I used pearl onions and added a touch of nutmeg... wonderful flavor but will use less butter next time.

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Reviewed: Nov. 24, 2011

I had saved this recipe to make for Thanksgiving. because of so many great reviews it got. Even while making it I was wondering about the amounts. 1 cup of butter, but only 2 tsps. flour, and equal amounts of salt?? The sauce is not very thick, and the butter floats on top. and VERY salty. That being said, there must be several typos in this recipe. I would think it would be good with the right amounts.

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SCRPNMM

Reviewed: Nov. 24, 2011

So. Hmmm. 13 5 star reviews led me to make this recipe. After having done so, all I can say is, "TWO sticks of butter? Was that a typo?" There's so much butter in this recipe that the sauce ends up being a gloppy mess, with half an inch of butter floating on top. I ended up baking them in the oven a little, and even before serving them, I used a slotted spoon to transfer them out of the buttery mess into another pan, because there's no way I would have served it with that much butter floating on top. I love butter, really. But 2 sticks in this recipe is ridiculous. Try one stick. And maybe even less than that.

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Nutmegger

Cooking Level: Expert

Reviewed: Nov. 19, 2011

All I can say is WOW. A bit rich, but I would not change a thing.I also use it as a sauce, it makes a very nice topping for baked potatoes. Thanks so much!

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Terri

Cooking Level: Intermediate

Living In: North Augusta, South Carolina, USA

Reviewed: Jan. 15, 2011

It was okay...nothing special, just different.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

Reviewed: Nov. 26, 2010

The end result was delicious, but there's way too much fat in this recipe. A whole cup of butter! I used 1/2 cup of butter and 1/2 cup olive oil. Next time I make it I'll use 1/4 cup of each. Also, I found that 2 teaspoons of flour didn't thicken it much. Even 2 tablespoons didn't make it thick enough for me. I added 1/4 cup of flour. It reheats very well.

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JUDYSAX84

Reviewed: Nov. 23, 2010

Made this tonight for Thanksgiving. I used frozen pearl onions instead of fresh. Cooked them through for about 15 minutes, then took them out of my pan and followed the rest of the recipe. Two bags of onions got me about 3 cups so I did half the recipe. Tasted terrific! Hoping they reheat well!

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AmyW.

Cooking Level: Expert

Home Town: Hilton, New York, USA

Living In: Churchville, New York, USA

Reviewed: Nov. 16, 2010

This recipe is amazingly awesome!!! This has definitely became a member of our family and we will serve it many times over. Thanks so much for sharing and know this will be on our holiday table.

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