Creamed Onions
Source of Recipe
Aunt Saunny
16-ounces small white pearl onions
4-Tablespoons butter
2-Tablespoons flour
1/2-cup reserved onion juice
1-1/4-cups milk
1-teaspoon salt
1/4-teaspoon mace
Dash of red cayenne pepper
2-Tablespoons dry bread crumbs
Peel onions. Place onions in a small saucepan.
Add just enough water to barely cover onions.
Bring to a boil. Turn heat down to simmer,
and cook until onions are soft. Drain onions,
and reserve 1/2-cup onion juice. Melt the butter
in a medium saucepan. Remove from heat, and
stir in flour until smooth. Gradually add
onion juice-milk. Bring the mixture to a boil,
stirring gently, for 1 minute. Add the onions,
salt, mace and pepper. Heat thoroughly
and place in a 1 quart baking dish. Sprinkle
with bread crumbs and place under the
broiler for about 2 minutes, just enough to
brown the top. Serve.
(Serves 4)
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