top of page

Creamed Pearl Onions

(by Annette Foglino)

2 T. butter

2 T. flour

1 c. milk

salt and pepper, to taste

16 oz. pearl onions from jar or fresh, peeled

In a saucepan over low heat, cook butter and flour, whisking, until lightly browned.

Add milk, salt and pepper, whisking until thickened.

Add onions until warmed through.

(Read A Semblance of Normal, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page