These onions were a new addition to our Thanksgiving meal this year. I believe this is also the first time I have used boiling onions. New recipe. New ingredient. Maybe not the best idea for a holiday meal, but it turned out great (also, there were three people at our Thanksgiving meal, so there wasn’t a lot of pressure). The onions were wonderfully sweet, and the sauce was the perfect compliment. Since we were a small crowd, I halved the recipe below.
Soapbox time: This recipe comes from Harvesters, a food bank that serves a large part of eastern Kansas and western Missouri. We received this recipe as a thank you for a making a donation. If you are online looking for recipes, you probably like food. If you do, and think everyone who needs food should have it, I would encourage you to give to your local food bank if you are able. It doesn’t take a huge donation—Harvesters says they can feed five people for $1—but it can make a huge difference to people in your community.
What You Need
- 2 lbs whole white boiling onions (I found mine at the end of the onion aisle—they were sold by the half pound in small mesh bags)
- Olive oil
- 4 oz broth (I used chicken, the recipe calls for vegetable)
- 6 oz half & half
- 2 T sour cream
- 2 T flour
- Dash of cinnamon
- Dash of nutmeg
- 2 T finely chopped fresh chives
What You Do
Cut the ends off the onions and peel. Keep the onions whole.
Add a couple of tablespoons of olive oil to a large skillet (the oil should cover the bottom of the pan). Add the onions to the pan and cook over low to medium heat until the onions brown and become soft, about 30 minutes.
Remove the onions from the pan and set aside. Discard the extra oil in the pan and reduce the heat to medium-low, if it isn’t there already. Slowly add the broth to the pan, scrapping up the browned bits from the bottom of the pan. Add the half & half, sour cream, flour, cinnamon, and nutmeg. Stir to combine, and continue to stir until the sauce thickens. Add the onions back to the pan and stir to coat in the sauce. Add the chives and serve.
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