Thanksgiving to me is like a very long chorus of TRADITION from Fiddler on the Roof.
Each person’s beliefs about the foods needs to be considered. Each person must feel welcomed.
Our little family’s is an mish-mash of traditions from Ireland, German Dutch, Native American, tossed gently with years in the food industry for seasonings.
When Holiday time comes, you just want to make things feel familiar but also change them up just a bit. Discovering red pearl onions at the market gave me the chance to change up a favorite part of Thanksgiving for my husband.
Creamed onions are so simple. The organic Cream truly does all the work once it is in the pan to smoothly coat each tender bite of sulfury vegetable.
The more difficult part is the peeling. I like to cut off both ends of each onion and then put them into a bowl of water and scrub the peels off. Sometimes that makes it simpler, other times I just let go and enjoy slipping each little pearl from its paper jacket.
If you can’t find these in your market, the frozen ones work ok too. Just let them thaw and drain before using them in the cream.
- 1 bag of red pearl onions-fresh (if you can't find them or just don't have time, use frozen white instead)
- 1 pint heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground White pepper
- Here's the tedious step. Remove both ends of each onion and peel off the papery skin.
- Heat cream in small saucepan.
- Add onions and allow to cook over low heat till the cream thickens and glazes the onions.
- Season with salt and pepper
Vegan Version?: I just don’t know how you would make creamed onions without the cream. But if you sauteed the olives in a bit of olive oil and lots of fresh herbs, they would be a very appealing accompaniment to the meal.