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I already have my eye on Thanksgiving, and what that means is Creamed Onions. It’s
always a favorite dish, so I tend to serve it often on holidays that fall in
the autumn and winter months. It can be work if you don’t plan ahead, but I
always do by peeling the onions, labeling, bagging, and putting them in the
freezer. I love having them on hand for anything I might need.
If you have only tried using pearl onions in recipes that call for them, you are missing a lot of flavor by ignoring Cipollini and Red Boiler Onions. In the past, I have provided you with a tutorial on how to easily peel pearl onions; you can find that post here. You can treat cipollini onions and red boiler onions in the same manner, just extend the boiling time to 4 minutes and 30 seconds. They come out beautifully, and are going to add more depth to your casserole.
That’s your tip for today.
If you have only tried using pearl onions in recipes that call for them, you are missing a lot of flavor by ignoring Cipollini and Red Boiler Onions. In the past, I have provided you with a tutorial on how to easily peel pearl onions; you can find that post here. You can treat cipollini onions and red boiler onions in the same manner, just extend the boiling time to 4 minutes and 30 seconds. They come out beautifully, and are going to add more depth to your casserole.
That’s your tip for today.
1 comment:
I love creamed onions, a Thanksgiving tradition at my house, but I've always used bottled onions, I must try using fresh Cipollini and red boiler onions! Thanks for the tip!
Jenna
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