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]

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