Creamed Onions

I love creamed onions! I remember having these at family Thanksgiving dinners when I was growing up in Massachusetts. My mothers cousin made them with big onions, one in a bowl per person, with white sauce poured over. I like making them with the small pearl onions.

You can buy onions in a jar in the canned food aisle. Just make sure to get plain onions, and NOT the pickled onions! You can also buy the small pearl onions in the produce section, and peel and cook them.

You make a basic white sauce.

1 tablespoon butter
1 tablespoon flour
1 cup of milk

Melt the butter in a saucepan, stir in the flour, then add the milk all at once. Stir until thickened. Season to taste with salt and pepper. I also like to put in just a pinch of nutmeg.

Stir in your cooked onions, and they are ready to serve.

You can adjust the amount of white sauce, just use equal amounts of everything. For instance, if you need 3 cups of white sauce, you would use 3 tablespoons of butter and flour, and 3 cups of milk.

Since most of us here like onions, when I make this, I make at least 5 or 6 small onions for each person.

And extra white sauce can be reheated and used on vegetables and pasta. yum!

I’m sorry I don’t have any pictures of this. I wanted to make them this week, but my husband did the grocery shopping for me as I’m feeling sick. He couldn’t find any canned onions or fresh onions in the produce section. Oh well, Thanksgiving is coming up, I’ll get some then.

For more recipe ideas, visit Tammy’s Recipes, and The Ultimate Recipe Swap