Curried onions
An Old School Yankee accompaniment to roast turkey that provides a harmonious contrast to the other Thanksgiving dishes. It is a mild, thickish curry intended to enhance rather than mask the other flavors on the table. May be doubled or otherwise changed in size.
- 1 lb pearl onions ( or see the notes)
- 1 Tablespoon unsalted butter
- 1 Tablespoon flour
- about 2 teaspoons mild curry powder
- 1/3 cup heavy cream
- 2 teaspoons Dijon or Dusseldorf mustard
- some hot sauce
- salt and white pepper
- Boil the onions in a big pot of salted water until they are tender, usually in about 10-15 minutes. Do not overcook them or they will fall apart.
- Measure out a scant cup of the onion water and keep it warm.
- Peel the onions.
- Melt the butter in a heavy skillet over medium heat and whisk in the flour with the curry.
- Once you have a uniform paste, whisk the onion water slowly into the roux, followed by the cream and mustard.
- Reduce the heat a little and keep whisking the sauce until it thickens. It will not take long.
- Add the onions and hot sauce, reduce the heat to low and simmer the onions until they turn soft.
- Check the seasonings for salt and pepper.
- Serve the onions with as much of the sauce as you like; if you decide only to film them with the curry, set the unused sauce beside them in a little pitcher.
Notes:
- We unashamedly admit our fondness for Bird’s Eye frozen baby onions. They come in handy one pound bags, are a little bigger than cocktail onions, have a sweet flavor like them, and best of all require no fiddly peeling. Just put them in the microwave to thaw them; they will throw enough liquid to use in the recipe. Then you can skip Steps 1 and 3.
- Some curry powders contain salt, some (but not many; Tiger Tiger is one) include flour and some are spicy hot, so check your labels, taste the sauce before final seasoning, and be prudent with the salt and pepper.
- Vary the consistency of the sauce as you like. Thicken it with more flour; thin it by substituting half & half for the cream.
- A sprinkling of chopped scallion greens at the very end adds color and texture. So would some relatively mild minced red chillies.
- This curry is about as Indian as pizza. It is all, as Keith Stavely and Kathleen Fitzgerald might say, Anglo-American instead.
- If you do not like curry then that is a shame, but not an impediment to profiting from our recipe. Substitute a 2 more teaspoons of flour for the curry powder, increase the amount of butter by a teaspoon or so, and then you will get a classic dish of creamed onions . You would not want the chilies with that.