Post by chief_cook2 on Sept 25, 2004 8:06:29 GMT -6
Creamed Golden Onions (1.5 PTS
2 bag pearl onions (10-oz each); unpeeled
1 tablespoon unsalted butter
1 teaspoon sugar
2 tablespoons all-purpose flour
2 cups low-fat milk (1%)
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons reduced-fat sour cream
In large pot of boiling water, cook onions 8 minutes; drain; cool. Cut off root ends of onions; slip off skins. In large skillet, melt butter over medium-high heat. Add onions and sugar; cook ,shaking pan frequently, 6 minutes, until onions are golden. In small bowl, whisk flour and remaining ingredients except sour cream. Add milk mixture to skillet. Bring to a simmer; cover. Simmer, stirring occasionally, 6 minutes, until thickened and onions are tender. Stir in sour cream. Serve immediately.
Per serving: 87 calories, 4 g protein, 13 g carb, 3 g fat, 1 g fiber, 8 mg cholesterol, 245 mg sodium
Yield: 8 servings
2 bag pearl onions (10-oz each); unpeeled
1 tablespoon unsalted butter
1 teaspoon sugar
2 tablespoons all-purpose flour
2 cups low-fat milk (1%)
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons reduced-fat sour cream
In large pot of boiling water, cook onions 8 minutes; drain; cool. Cut off root ends of onions; slip off skins. In large skillet, melt butter over medium-high heat. Add onions and sugar; cook ,shaking pan frequently, 6 minutes, until onions are golden. In small bowl, whisk flour and remaining ingredients except sour cream. Add milk mixture to skillet. Bring to a simmer; cover. Simmer, stirring occasionally, 6 minutes, until thickened and onions are tender. Stir in sour cream. Serve immediately.
Per serving: 87 calories, 4 g protein, 13 g carb, 3 g fat, 1 g fiber, 8 mg cholesterol, 245 mg sodium
Yield: 8 servings