Spicy Creamed Onions
Toasting flour is one of author Shane Mitchell's favorite cooking techniques. Toasted flour, which may be made in advance and stored in a sealed container for several weeks, adds a rich, nutty flavor to gravies and sauces.
Yield: serves 8
- 1 lb. pearl onions
- 2 tbsp. flour, preferably White Lily flour
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. butter
- 2 cups rich chicken stock, warm
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- <sup>1</sup>⁄<sub>4</sub> cup brandy or white wine
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco
- Salt and freshly ground white pepper
- Put onions into a medium pot, cover with cold water, and gently boil over medium heat until tender, 10-15 minutes. Drain, allow to cool, then peel and set aside.
- Put flour into a small cast-iron skillet and toast over medium heat, stirring constantly with a wooden spoon, until golden, 10-12 minutes. Transfer to a bowl and set aside. Melt 2 tbsp. of the butter in a large skillet over medium heat. Add toasted flour(roux) and stir constantly for 1 minute. Gradually whisk in stock and bring to a boil, whisking until roux is smooth. Remove skillet from heat and whisk in cream. Return skillet to medium-high heat and cook, stirring often, until sauce thickens, about 15 minutes. Add brandy or wine and cook, stirring, until thick, about 2 minutes. Add onions; reduce heat to medium, and cook, stirring often, for 5-10 minutes. Whisk in remaining butter, add Worcestershire and Tabasco, and season to taste with salt and pepper.
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