CREAMED SPINACH WITH PEARL ONIONS AND BACON
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat a large pot over high heat until hot. Cook spinach (with water still clinging to leaves) in pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir spinach until completely wilted.
- Transfer to a colander; rinse under cold water. Squeeze spinach dry in a clean kitchen towel. Finely chop; set aside.
- Bring a medium saucepan of water to a boil. Add onions; cook until skins soften, about 3 minutes. Remove onions with a slotted spoon (reserve water in pot); rinse under cold water. Trim root ends, and remove skins. Halve onions if large.
- Return onions to cooking water. Cook until tender, about 10 minutes. Drain, and rinse under cold water.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour, and whisk until smooth. Whisking constantly, pour in milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
- Melt remaining tablespoon butter in a large saucepan over medium heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring occasionally, until heated through and thickened, about 10 minutes (adjust heat if necessary; do not let boil). Stir in lemon juice. Season with salt and pepper, if desired.
CREAMED PEARL ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
- Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.
CREAMED SPINACH & PEARL ONIONS
When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! -Chelsea Puchel, Pickens, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes., Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 307 calories, Fat 30g fat (18g saturated fat), Cholesterol 102mg cholesterol, Sodium 328mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CREAMED PEARL ONIONS
This is a recipe I originally received from my mother-in-law. Makes a great addition to any holiday meal.
Provided by Janie
Categories Side Dish Casseroles
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 12.1 g, Cholesterol 41.1 mg, Fat 13.1 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 8.2 g, Sodium 204.7 mg, Sugar 2.1 g
CREAMED PEARL ONIONS
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. -Barbara Caserman, Lake Havasu City, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.
Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMED PEARL ONIONS
Provided by Tyler Florence
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.
CREAMED SPINACH AND PEARL ONIONS
Steps:
- Heat a large pot over high heat until hot. Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir the spinach until completely wilted.
- Transfer the spinach to a colander; rinse under cold water. Squeeze dry in a clean kitchen towel. Finely chop; set aside.
- Bring a medium saucepan of water to a boil. Add the onions; cook until the skins soften, about 3 minutes. Remove the onions with a slotted spoon (reserve the water in the pot); rinse. Trim the root ends, and remove the skins. Halve the onions, if large. Return the onions to the cooking water. Cook until tender, about 10 minutes. Drain, and rinse.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. Whisking constantly, pour in the milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
- Melt the remaining tablespoon butter in a large saucepan over medium heat. Add the bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in the onions and spinach. Stir in the cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring, until heated through and thick, about 10 minutes (do not boil). Stir in the lemon juice. Season with salt and pepper.
CREAMED PEARL ONIONS
This has been on my holiday tables for many years. This can be made a day or two ahead of time and just heat and serve when you are ready. This makes a lot of sauce...but it's the best part. You can easily add green peas and mushrooms....or crumbled bacon? This can even be finished as a casserole with a bread crumb...
Provided by Chris T.
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cook pearl onions according to instructions on package.
- 2. In a large sauce pan melt butter(do not let it brown) then stir in flour,salt and pepper with a whisk. Let this mixture simmer on low while whisking continuously for one full minute.
- 3. Add milk still whisking and bring to boil, lower heat and let simmer for 3 minutes...always whisking and not letting it brown on the bottom.
- 4. Add cooked onions and serve or store in refrigerator to use within the next few days.
CREAMED SPINACH WITH MUSHROOMS AND ONIONS
Make and share this Creamed spinach with mushrooms and onions recipe from Food.com.
Provided by edwinna
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh spinach, unbundle and soak in a sink full of cold water.
- Swish around and drain water out of the sink.
- Repeat.
- This is to remove sand and grit.
- Chop coarsely when ready to cook.
- Drain spinach and steam on medium heat in large pan.
- Meanwhile saute mushrooms, onion and garlic in oil on med-high heat.
- When spinach is tender, drain all remaining water (if any water remains the dish will be too watery) and add mushroom/onions.
- Turn off heat and stir in sour cream, add salt and pepper to taste and mix well.
- Add more sour cream if you wish-- this is up to the cook.
- Serve hot and enjoy!
CREAMED SPINACH & PEARL ONIONS
So easy--what could be simpler? Recipe: Taste of Home 10-08-15
Provided by Ellen Bales
Categories Side Casseroles
Time 25m
Number Of Ingredients 7
Steps:
- 1. Heat butter in a large skillet over medium heat. Add onions. Cook and stir 6-8 minutes or until tender. Stir in cream and bring to a boil.
- 2. Cook 6-8 minutes or until liquid is reduced by half.
- 3. Stir in Parmesan, salt and pepper. Add spinach. Cook, covered, for 3-5 minutes or until spinach is wilted, stirring occasionally. Serve immediately.
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CREAMED SPINACH WITH PEARL ONIONS | KATHLEEN MCKEE
From kathleen-mckee.com
Cuisine AmericanCategory Side DishServings 6Total Time 30 mins
- Defrost spinach and pearl onions. Let spinach drain in a strainer, then squeeze out excess water.
- In a 10 inch saute pan, melt butter over medium heat. Stir in flour to create a roux, then add milk. Stir with a whisk until creamy and smooth. Add seasonings, continuing to stir until mixture begins to bubble. Lower heat, continuing to stir until the sauce thickens.
- Add the drained spinach and pearl onions to the white sauce, Stir to incorporate. Cook on medium heat for about 5 minutes, stirring occasionally. Taste to adjust seasonings to your palate.
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