How to Make Creamed Onions

Prepare these creamed onions 1 hour before eating. Serves 10.

Things You'll Need

• salt
• 1 bay leaves
• 1 c. milk
• saucepans
• white peppers
• 4 tbsp. unsalted butters
• wire whisks
• 1/4 c. all-purpose flour
• 1 c. chicken or turkey stock
• 2 lbs. peeled and cooked pearl onions
• Salt
• White Peppers
• Saucepans
• Wire Whisks

Instructions

1. Heat the milk, stock and bay leaf in a small saucepan over medium-low heat for 5 minutes, or until small bubbles form along the edges of the pan. Remove from heat, discard bay leaf and set aside.

2. Melt the butter over low heat in a medium saucepan.

3. Whisk the flour into the butter and let bubble, without turning brown, for 1 minute.

4. Whisk in the hot milk and bring mixture to a simmer.

5. Cook for 2 to 3 minutes, stirring often, until the sauce thickens.

6. Season to taste with salt and pepper, remove from heat and set aside.

7. Bring a pot of salted water to a boil over high heat.

8. Add the onions and cook, stirring occasionally, for 3 minutes, or until the onions are tender.

9. Drain onions and put back in the cooking pot.

10. Pour the thickened sauce over the onions and mix well. Serve immediately.

Tips & Warnings

• Frozen baby onions, thawed, can be used in place of the pearl onions.

• White boiling onions can also be used in place of the pearl onions.