Stuff & Nonsense: Oh, Creamed Onions! My Thanksgiving Favorite.


26 November 2014

Oh, Creamed Onions! My Thanksgiving Favorite.

It's not Thanksgiving without creamed onions! The Internet abounds with recipes for these delicious darlings, but I am partial to Diane Morgan's "Golden Creamed Onions" from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition (2001 or 2006 edition -- 2009 edition has a different recipe). I almost always use bags of frozen pearl onions, because I feel preparing fresh pearl onions takes too much time -- time better spent panicking over other aspects of the Thanksgiving dinner -- and I can't really taste the difference.


I use mace instead of nutmeg simply because one year I was out of nutmeg, but had a jar of mace on hand. Mace and nutmeg come from the same tree -- nutmeg is the seed and mace is the webbed covering (aril) of the seed -- and can be used interchangeably in most, if not all, recipes.


While Morgan's recipe says to either serve these onions immediately or let them sit for up to one hour, I usually makes these a day or two ahead of time. Thanksgiving day, when the turkey is nearly done, I take the onions out of the fridge, decant them into a pretty casserole, cover them with foil and pop them into the oven. They warm while the turkey finishes cooking and then stay warm in the oven while I do whatever it is that still needs doing.

Of the six people the usually sit down at my Thanksgiving table, only three like creamed onions. And yet a recipe meant to serve eight to ten people always yields the teeniest amount of leftovers! Huh.

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