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Creamed Winter Onions
3 pounds small yellow onions (not pearl onions)
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup milk
1/4 cup dry sherry
bare pinch of ground nutmeg (1/8 teaspoon if you are measuring)
salt and pepper to taste
1 tablespoon chopped fresh parsley (quite sparsely)
Cut the ends off the onions and peel. Put the onions in a saucepan and pour in the chicken stock. Bring to a boil, then turn down to simmer for about 10 minutes. You want the onions to be barely tender. Remove the onions with a sleeved spoon (those spoons with holes in them) so that the stock remains in the pan. Keep the stock simmering while you bring forth a frying pan. Melt the butter and stir in the flour (make sure the flour is thoroughly moistened - this prevents lumps later). Quickly add in the liquid ingredients (including the stock), stir constantly over a medium heat while then adding spices - except nutmeg (honestly, you don't need three hands to accomplish this maneuver). Place the onions in a casserole dish (you might have done this when removing them from the stock). Pour the cream sauce over the top - sprinkle the bare bit of nutmeg on top of all. Place casserole dish in 375 degree oven for about 40 minutes. You can even brown the top slightly under the broiler if you wish and don't already have several other items to worry about.
"Food responds to our soul's dream as to our stomach's appetite."
Joseph Delteil (1894-1978)
Cress is the common name of various herbs of the mustard family whose leaves are used in salads, garnishes, soups and sandwiches. They include the well known watercress, as well as Indian cress, garden cress or peppergrass, winter cress, upland cress, bitter cress, meadow cress, dry land cress, rock cress, broadleaf cress, penny cress, stone cress, wart cress, etc. They all share a peppery or pungent flavor.
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