2 lbs frozen pearl onions
3 T butter
3 T flour
1 tsp onion powder
1-1/2 c condensed milk
Boil onions in enough liquid to cover until tender but not falling apart, about 30 minutes. (Cook onions in 1 part water to 1 part chicken stock for an extra flavor boost.) Drain well, reserving a little of the onion water. In a skillet, melt the butter, stir in the flour until well blended. Season with salt, pepper, and onion powder. Slowly add the milk, stirring until smooth. Cook until thickened. Stir in the drained onions. If the sauce is too thick, thin with reserved onion water. Turn into a greased casserole dish and top with buttered cracker crumbs. Bake at 350 until heated through and bubbly, about 30 minutes. This is Great Grandma Kane’s recipe.
Update: Add minced fresh thyme to the cream sauce, and 1/3 c finely grated parmesan cheese to the buttered cracker crumbs for a gourmet twist on Grandma’s classic.
