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Creamed Onions in Bechamel Sauce

Source of Recipe

Nick Grippo
CREAMED ONIONS
Serves 6


20 small, unpeeled white onions, about 1 1/2 to 2 pounds
1 cup Béchamel Sauce
dash of cloves
1/4 teaspoon paprika
2 tablespoons sherry
minced celery
1/4 cup chopped parsley
1. In a covered pan, steam the onions on a rack over (not in) boiling water until tender, approximately 20 to 30 minutes.

2. Peel the onions and heat with one cup Béchamel Sauce for one minute, then add cloves, paprika, sherry and celery. Garnish with parsley and serve.


BÉCHAMEL SAUCE

6 tablespoons butter
1/2 cup all-purpose flour
3 cups low-fat milk
salt and freshly grated nutmeg
3 egg yolks (optional)
1. In a heavy-bottomed saucepan, melt the butter over low and steady heat. (Make sure the sauce thickens without burning).

2. When the butter has reached a frothing point, add the flour. With a wooden spoon, mix well and cook until golden brown. (*For richer sauce add 3 egg yolks now.) Remove the pan from the heat and let it rest about 15 minutes.

3. Warm the milk until it is close to boiling. Return the butter/flour mixture to the heat and very quickly pour in the hot milk. Do not pour it slowly, as it will create lumps. Mix with a wooden spoon as you pour, stirring in the same direction to prevent lumps. When the sauce boils, add salt and nutmeg. Reduce heat and cook 12 to 15 minutes stirring gently. Remove from the heat and cover until needed.


YIELD: 6 Servings