Home › Vegetables › Creamed Onions

Creamed Onions

Select onions of medium and even size; the white variety is milder than the red. Peel, cover with boiling water, let stand for five minutes, then drain; this makes them less rank in flavor.

Place in a saucepan, add ½ teaspoonful of salt, barely cover with boiling water, and boil slowly until tender through and through; this will take fully an hour and a half unless they are small.

In another saucepan melt and mix together over the fire I large tablespoonful each of butter and flour; gradually stir in 34 of a cupful of milk and a like quantity of the water in which the onions are cooking. When smoothly thickened, add salt and pepper to taste, transfer the cooked onions to the sauce and keep at the side of the fire for ten minutes.