Tuesday night D and I did some last-minute shopping for Turkey Day at the local Pathmark under the BQE in Gowanus. I got home at about 10 pm from a work dinner, and we started to worry about everything we had to do between then and Thanksgiving day. I proposed a quick trip to the all-night store, so we jumped in the car and off we went. On the way, we called my mother, who had told me earlier that day that she was disappointed we weren't making creamed onions for the meal. She told me what we needed to get and D and she debated how to make the sauce as I pulled into the lot. We weren't the only ones with the idea: there were about two dozen other couples walking through the aisles, the woman with the list, the man pushing the cart listlessly. The produce at Pathmark is horrible, and the selection of other stuff was pretty scant, so it was good that we only needed a few basic things.
Creamed Pearl Onions
1 bag of pearl onions
touch of corn starch mixed with water (or cream)
Peel the onions, being careful not to cut down to the root which will cause the onion to separate in the sauce. Place them in a sauce pot covered with some chicken stock. Hit the onions, when tender, with about 1/2 cup of cream (or more if you like it like that). Thicken with a mixture of corn starch and water (or cream). Season to taste with some salt and pepper. Place the mixture in a crock pot or slow cooker and keep it warm until serving. Enjoy!