Welcome to the end of the year holidays in the USA. First up is Thanksgiving, the 3d Thursday of November. Personally, it’s my favorite holiday. It’s about being thankful for just about anything. I like that premise. I’m thankful for you all reading and following my blog and my social media pages. Thank you all. Creamed onions, you like them? There’s 2 camps out there I think. There’s Camp “THEY TASTE LIKE WALLPAPER PASTE” and there’s Camp “WE HAVE THEM EVERY YEAR AND LOVE THE TRADITION”. Ok, there’s no scientific proof of any of that…lol. It’s just my own personal casestudy. I’m a newcomer to CREAMED ONIONS as part of the Thanksgiving Day Dinner. Prior to Thanksgiving 1975 I had never seen or heard of them. I know, 1975, Ancient history. Let me continue. My wife’s family made them. They were totally foreign to me. And she only lived 15 minutes away from me!! I loved creamed anything but each year I thought, this dish is pretty tasteless. It could use A FOOD OBSESSION MAKEOVER. Using the traditional base of this dish one can add some enhancements which now turn it into a flavorful side with some personality. Mustard and Dill are very complimentary especially with the sweet onions and the cream sauce. After some experimenting with different combos (one included bacon or smoked ham but was too overpowering) I came up with this one. I hope it becomes a treasured part of your Holiday cooking. Works well with Roast Turkey, Game, Chicken, Beef, Pork, Lamb, even Seafood. Let’s cook. This will make enough for 8 sides.
MUSTARD AND DILL CREAMED PEARL ONIONS
8 CUPS WATER
2 10 OUNCE BAGS OF PEARL ONIONS(FROM THE PRODUCE SECTION)
3 TABLESPOONS OF ALL PURPOSE FLOUR
4 TABLESPOONS OF KOSHER SALT
PINCH OF ALLSPICE
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS MILK, USE WHOLE MILK
1 TABLESPOON OF DIJON MUSTARD
DASH OF WORCHESTERSHIRE SAUCE
1/2 TSP OF DRY ENGLISH MUSTARD
2 SPRIGS OF CHOPPED FRESH DILL
FRESH GROUND BLACK PEPPER
In a large heavy saucepan bring the water to a boil and add 1 1/2 tbs of the salt. Add the onions. In 12-15 minutes they will be tender. DRAIN. When they are cool enough to touch trim off the root ends and pop the onions out of their skins. A sharp pairing knife works best for this. Lay them out on a tray to dry.
In that same heavy saucepan melt the butter over low heat. Add the flour and dry mustard, and allspice. Whisk until it starts to sizzle and let it cook for 2 minutes. Add the Worchestershire and whisk. Now the remaining flour, Dijon, and then slowly whisk in the milk. Bring the heat down to low and let this cook for 10 minutes, stirring frequently. Keep the heat on low and add the onions. Cook slowly for another 10 minutes. Give a few frequent stirs. Onions should be tender and the sauce should be thick and reduced. NOW add the dill and taste for seasoning adding any salt as necessary and give a good grinding of black pepper. Let this sit for a few hours before gently reheating and serving. Or make it ahead of time and gently reheat after you’ve let it come to room temperature.