Creamed Onions
I haven’t tried this yet, but it came from my friend Conyers.
“So, I think Mom adapted it over the years – I know that she used the jars of pearl onions instead of doing the prep mentioned in the cookbook. I just don’t know how many jars…”
Ingredients
STEAMED ONIONS
4 Servings
NOTE: Conyer’s mom used canned pearled onions instead.
This method is recommended in place of stewing because onion, like cabbage, releases sulphur compounds under too great heat, causing odors and discoloration.
Place on a rack over (not in) hot water:
- 10 medium, dry, unpeeled onions Cover the pan and cook them until tender, for 30 minutes or more.
Cream Sauce for Onions
Melt over low heat:
- 2 tablespoons butter
Add and blend over low heat for 3 to 5 minutes:
- 1½ to 2 tablespoons four
Stir in slowly:
- 1 cup milk
Add:
- 1 small onion studded with 2 or 3 whole cloves
- ⅓ small bay leaf
- Conyers remembers some nutmeg.
Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350° oven for 20 minutes to cook slowly. The oven interval also saves your time and hands for other
kitchen jobs. Strain the sauce, Correct the seasoning and serve. For creamed dishes, use about
½ as much sauce as solids.