Friday, November 25, 2011

Creamed Onions

This one has been a family favorite for years. My brother can't stand them but I get to eat his! My kids like it too. This is standard fare in every Thanksgiving and Christmas meal.

Creamed Onions
Serves 4 (easy to double, triple, quadruple etc.)

I jar onions (the Holland type, in water)
1.5 Tablespoons butter
1.5 T flour
1 cup milk
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp Dijon mustard
sprinkle nutmeg

  • Rinse onions in cold water and set aside.
  • For sauce melt 1.5 T butter over low heat.
  • Slowly stir in 1.5 T flour and simmer 2 to 3 minutes as it thickens.
  • Gradually add 1 cup milk and continue to heat and stir until thickened.
  • Stir constantly
  • Add onions, 1/2 tsp salt, 1/2 tsp Dijon mustard and 1/8 tsp white pepper.
  • Heat an additional 5 minutes to meld tastes and thicken more.
  • Pour into serving dish and garnish with a sprinkle of nutmeg over the top.

1 comment:

shane said...

Creamed onions are fine...but where is the post for last night's GORGONZOLA meatloaf- yum!!!