Creamed onions

 

• 14.4 ounces frozen pearl onions
• 1/2 cup low-sodium chicken broth
• 2 tablespoons sherry
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 1/3 cup heavy cream
• 1 tablespoon flour (+)
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper

Instructions

• In a small saucepan over low heat, combine the frozen pearl onions, chicken broth, sherry, bay leaf and thyme leaves. Bring to a low simmer and allow onions to thaw, approximately 5-6 minutes. Stir occasionally.
• In a small bowl, whisk together the heavy and cream and flour. Combine with the onions mixture, stirring until no streaks are left.
• Continue to simmer on low heat for 3-4 minutes.
• Remove from the heat and stir in the salt and pepper. Remove and discard the bay leaf.