Creamed Onions and Sage
Description
Small boiling onions or pearl onions turn creamy and sweet when they're baked in a sauce fragrant with sage.
Ingredients
•
24 small onions
•
10 fresh mushrooms, sliced
•
4 tablespoons butter
•
2 tablespoons all-purpose flour
•
2 cups whole milk
•
1 teaspoon salt
•
2 teaspoons dried sage
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2 teaspoons lemon zest
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2 teaspoons lemon juice
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4 tablespoons chopped fresh parsley
•
2 pinches paprika
Directions
1
Peel pearl onions and trim slightly at the top and bottom. Place pearl onions in a saucepan and cover with salted water. Bring to a gentle boil and cook until tender, about 15 to 20 minutes. Drain and set aside.
2
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
3
Melt butter in a skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Stir in flour and cook for 1 to 2 minutes. Gradually stir in milk, then add salt, dried sage, 1 teaspoon lemon zest, and lemon juice. Cook, stirring constantly, until sauce thickens, about 5 minutes.
4
Arrange cooked onions in the prepared baking dish. Pour mushroom sauce evenly over the onions.
5
Bake in the preheated oven until heated through and bubbling, about 20 minutes. Sprinkle with chopped parsley, remaining lemon zest, and paprika before serving.