Onions A Bellagio

 

Process

 "Cut Spanish onions in half and cook in salted water, drain, and put in well buttered baking dish. Prepare sauce as follows:

 

2 Tablespoons butter

2 Tablespoons flour

1 and 1/2 cup milk

salt and pepper

1/2 cup grated cheese. 

Mix in a pan and stir until boiling. Remove from fire and add the yolks of 3 eggs. Allow to cook a little and then pour over onions. Put melted butter on top and put in oven until brown. "

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.)

Ingredients:
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

Process:

• 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.