Submitted by Kat Kinsman
Place the onions in a saucepan and just cover them with water and 1/2 tsp of the salt. Bring the water to a boil cover the pot and cook for 20-25 minutes. OR Skip this step and canned or frozen onions.
In another pan melt the butter and slowly stir in the flour and 1/2 tsp salt. Add the milk gradually and stir constantly until the sauce thickens. If desired stir in a few dashes of sherry or a handful of your favorite cheese.
Drain the onions and stir them into the sauce. Heat onions all the way through and serve.
This recipe has been added to the following public cookbooks:
Good Eats,
butter book,
Convoluted Cooking,
My Favorite Dishes and things i want to try,
Margaret Dayan's Kitchen
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Ruth
11/07/08 08:58 AM | This is SuperMy mom always had these at Thanksgiving and for Christmas. I still remember her standing in the kitchen peeling those little onions. This became my job after I was old enough. It was worth every tear shed!!! It seemed there was never enough and it was always the first leftover used up! Super over mashed potatoes... makes my mouth water just thinking about it.
Bad breath??? Not a bit. When you boil onions they don't do that anymore! |
| ★ ★ ★ ☆ ☆ | Thanksgivingirl
11/18/07 07:17 PM | Yuck Can you say bad breathCreamed Onions? |
| ★ ★ ★ ★ ★ | B788cat1
11/11/07 03:55 PM | family favoriteWe've had to double this recipe so that we quit vying for the leftovers. To make this really decadent, subsitute half nad half for the milk. Top with paprika for festive look! |
| ★ ★ ★ ★ ★ | JonsMa
11/08/07 12:14 AM | Mushrooms?OMG! I tried this recipe and it will be positively be on my holiday menu this year. I think the sherry makes the difference - my sister adds mushrooms...even more interesting! |
| ★ ★ ★ ★ ★ | Gabtail
11/05/07 09:41 PM | YummyShades of years ago, when my mother this, without the Sherry. I make it with the Sherry, yum, yum ! ! ! I will be making it again this year. |
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