 | | Directions |
- Fill one saucepan with water and bring it to a boil.
- Add onions and cover. Remove from the heat and let them sit for 5 minutes.
- Drain the onions, allow to cool and then peel the onions. Set them aside.
- In another saucepan, melt butter or margarine. Add the flour and whisk in the chicken broth in a steady stream.
- Continue whisking over medium heat until thickened, add the cream and continue whisking.
- Add the thyme, salt, pepper and onions.
- Reduce the heat to low and simmer until the onions are tender and the sauce is thick, approximately 45 minutes.
- When ready to serve, garnish with onions and bacon bits if desired.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: two medium saucepans
|  | | Ingredients | | - | | 2 pounds pearl onions |
| - | | 3 tablespoons flour |
| - | | 3 tablespoons butter or margarine |
| - | | 1 1/2 cups chicken broth |
| - | | 1 cup heavy whipping cream |
| - | | 3 sprigs thyme - stemmed and rough chopped |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons green onions - chopped for garnish if desired |
| - | | bacon bits for garnish if desired |
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