To me, Christmas is a lot like senior prom– it’s overhyped, always underdelivers, and sometimes features crying in the bathroom (depending on the level of dysfunctionality of your family). The dopest holiday is clearly Thanksgiving, which includes sanctioned binge-eating and frequent naps. Plus, elastic-waist pants are not only permitted, but often encouraged. One of the primary reasons I look forward to the King of All Holidays is my Grandma Gigi’s Creamed Onions. These little balls of cream and magic feature few ingredients and aren’t too much of a PITA to make, so you have no excuse not to add them to your next Thanksgiving throwdown.
You can start with a bag of frozen pearl onions if you are a godless corner-cutter, but I recommend a bag of fresh ones. Boil them for about 10 minutes, or until they’re nice and tender. Drain them and rinse in cold water, then peel off the papery skins.
In a separate pan, melt 1/2 stick (1/4 cup) of butter, 1/4 cup of all purpose flour, and salt and pepper. I like my creamed onions super peppery, but I’m not trying to tell you how to live your life. Once this mixture’s smooth, stir in 1 cup of chicken broth and a cup of half-and-half. Boil all this together until it’s ultra-thick like library paste. Stir in onions, and gorge until nap time. (Note: Some people like to bake the whole thing after the last step–in a 350-degree oven for 15 mins–or add cheese and herbs, but that is not Grandma Gigi’s way.) Depending on how much of a Creamed Onion OG you and your guests are, this serves between 1 and 6 peoples.
[Image credit: butterybooks.com]
