A traditional holiday favorite in my family, this creamed pearl onion recipe is a surprising treat to the palate. Chopped dry roasted peanuts mingle with the cream sauce and onions, while the bread crumb topping gives it a nice bit of added texture. My si
INGREDIENTS (for 8 servings):
- 1/4 cup butter, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 dash paprika
- 1 dash ground black pepper
- 2 cups milk
- 4 cups pearl onions
- 1/2 cup coarsely chopped dry roasted peanuts
- 1/4 cup bread crumbs
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan over medium heat, melt 2 tablespoons butter, and stir in the flour, salt, paprika, and pepper until smooth. Gradually blend the milk into the saucepan until thickened. Place the onions and nuts in a medium casserole dish. Pour the sauce over the onions and nuts, and toss to coat.
In a separate saucepan, melt the remaining butter, and toss with the bread crumbs to coat. Sprinkle over the casserole.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.