Creamed Onions with Thyme and Sage
In order to save a few extra calories from the crust I did a new spin combining 2 recipes for Thanksgiving adding bacon and increasing the fresh herb amounts. It was very good. Just realized in combing these recipes I had followed the other one for slice onions not dicing. In retrospect I think dicing would have been better!
2 T butter
4 large onions (about 2 lbs) cut into 1" dice
1T fresh chopped thyme
1 T fresh chopped sage
1/2 t grated fresh nutmeg
1/2 t ground white pepper
1 1/2 c heavy cream
1 t salt
3 slices of cooked bacon cut into 1/2' pieces
In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.
2 T butter
4 large onions (about 2 lbs) cut into 1" dice
1T fresh chopped thyme
1 T fresh chopped sage
1/2 t grated fresh nutmeg
1/2 t ground white pepper
1 1/2 c heavy cream
1 t salt
3 slices of cooked bacon cut into 1/2' pieces
In a large skillet, melt the butter. Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 30 minutes. Add the thyme, sage, nutmeg and white pepper and cook, stirring, for 2 minutes. Add the cream and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 5 minutes. Season with salt, transfer to a bowl and serve.
Comments
Post a Comment