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Creamed pearl onions and fennel, oh my!
http://cookaholics.org/viewtopic.php?f=13&t=4198		 Page 1 of 2
Author:  Linda [ Wed Oct 21, 2015 1:57 pm ]
Post subject:  Creamed pearl onions and fennel, oh my!
Ran across this recipe today for what appears to be a really nice vegetarian side.

http://www.epicurious.com/recipes/food/views/creamed-pearl-onions-and-fennel-with-crispy-spiced-breadcrumbs

I've got the ingredients on my list.

Edited to fix the link.
Author:  fitzie [ Thu Oct 22, 2015 4:40 am ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
I love creamed onions and so did my dad. They were part of every celebration dinner of my childhood. Haven't
made them in a while. This recipe sounds good.

fitzie
Author:  Linda [ Fri Nov 13, 2015 8:21 am ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
I have to share my experience with this recipe. It was truly wonderful! Greater than the sum of its parts. And it keeps well also. I will definitely be stocking my freezer with frozen onions. I think it's a great side dish for the holidays.
I made it exactly as written.
Author:  Emilie [ Sat Nov 14, 2015 8:19 am ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Thanks for posting this, Linda, and for the review.I love onion dishes -- my favorites are carmelized shallots and onion tart. But they can both be pretty time consuming. I'm definitely going to try this at Thanksgiving!

Emilie
Author:  Cubangirl [ Sat Nov 14, 2015 3:32 pm ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Emile caramelized onion tart is one of my favorite things. Do you have a favorite recipe? TIA

Linda, I think I have onions in the freezer bought for Ina's bourguignon and need to use our fennel before the freezes start. Thanks for the review.
Author:  Emilie [ Mon Nov 16, 2015 10:30 pm ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Cubangirl wrote:
Emile caramelized onion tart is one of my favorite things. Do you have a favorite recipe? TIA

Yes Alina, I do. It's a simple recipe I got when I took an SLT demo class at least 10 years ago. It was led by a master French chef -- Paul Ebling -- who had an exclusive restaurant here in Richmond. The crust recipe I typically use is Kenji's FP Easy Pie Dough, but I always do half leaf lard/half butter. It's so flippin' flaky! :lol:

And FWIW, I always use a mandoline when slicing the onions and usually put it in an oblong tart pan, like about 3" x 12" or so. That way it's really easy to slice it into rectangles suitable for side dish portions.

Emilie
Author:  Cubangirl [ Tue Nov 17, 2015 8:25 pm ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Thank you so much Emilie. One of these days I'll bite the bullet and order leaf lard.
Author:  Emilie [ Tue Nov 17, 2015 8:54 pm ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Too bad you don't live closer, Alina. I'll bet I've got 15 pounds of it right now. I always order a lot at a time because although the lard is reasonable (2.99 a pound, if I remember right), the shipping is really expensive. Plus I share it with my DIL. But I haven't been doing nearly as much baking the past several months so if someone opened my chest freezer right now they'd probably think I'm a lard hoarder. :lol:
Author:  Linda [ Wed Nov 18, 2015 9:09 am ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Cubangirl wrote:
Thank you so much Emilie. One of these days I'll bite the bullet and order leaf lard.


Alina, do yourself a really big favor and order some of that leaf lard now before the heavy baking days are on us. You will just love it. I ordered 10 lbs. last time and have quite a lot left, as it goes a long way. For what it adds to your baking, it is cheap indeed.
Author:  Emilie [ Wed Nov 18, 2015 10:50 am ]
Post subject:  Re: Creamed pearl onions and fennel, oh my!
Linda wrote:
Cubangirl wrote:
Thank you so much Emilie. One of these days I'll bite the bullet and order leaf lard.


Alina, do yourself a really big favor and order some of that leaf lard now before the heavy baking days are on us. You will just love it. I ordered 10 lbs. last time and have quite a lot left, as it goes a long way. For what it adds to your baking, it is cheap indeed.

I second that, Linda. I made chicken pot pie and Joanne Chang's coconut pie last week for some friends and used the Kenji FP crust with half lard and half butter for both. You would have thought I invented electricity the way they went on and on about how amazing and flaky the crusts were.

Emilie
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