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Ingredients
| onions - pearl white: 4 lbs |
| salted butter: 8 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| light whipping cream (fluid): 2 cups |
| salt |
| white pepper |
| whole nutmeg: 1 Tbl (freshly grated) |
Creamed Eyeballs
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Parboil the onions with their skins on for a minute.
- Immediately rinse with cold water.
- Slice off the root end and squeeze the onions out of their skins.
- Return the onions to the saucepan and simmer in enough water to cover for 10 minutes, until they are tender.
- Drain the onions and leave in the colander for a minute.
- In the same saucepan melt the butter.
- Add the flour and mix well.
- Stirring constantly, pour the cream in very slowly.
- Cook the sauce over medium heat, stirring constantly until the sauce thickens.
- Add the spices and the onions and cook just until the onions are reheated.
- Pour into a serving dish and sprinkle with additional nutmeg if desired.