Creamed Onions with Wine
I have made this recipe for the last three years now, and with each version, I think I've got the cream sauce just right now. The wine by itself is too strong. This year I added a can of chicken broth, and then filled out with about one third to a half bottle of Chardonnay. This provided enough liquid and the chicken broth tempered the tang of the wine. I also had no thyme and did fine substituting marjoram.
Like other reviewers, I had difficulty getting the sauce to thicken. I would suggesting simmering for 15 minutes, and if it is still too runny, then add 2 tsp. of cornstarch (pre-mixed with water) and then it will be fine.
I've hung in with this recipe because it really is a unique version of creamed onions, and my guests said this year's version was the best.
I would strongly suggest working with fresh pearl onions; they're just much better than frozen. Blanch them for 30 seconds in boiling water, and the peeling is not so bad. Takes about 30 minutes to peel 20 ounces.
3 users found this review helpful
Nov. 29, 2008