Title: Creamed Onions
Categories: Vegetables
Yield: 6 Servings

18 sm White onions
3 tb Butter
3 tb Flour
1 1/2 c Milk; or use part cream
1/3 c Chopped parsley
1/4 ts Paprika

To prevent weeping, cook the onions in their skins until tender, 20 minutes
or longer. Drain, cool slightly and peel.

In a small saucepan or Micro dish, melt butter. Add flour and stir with a
whisk until blended. Meanwhile bring the milk to a boil and add, all at
once, to butter mixture, stirring vigorously with whisk until smooth and
thick. Add onions to sauce and reheat.

Sprinkle with fresh parsley and paprika.

Can make ahead and reheat in Microwave just before serving.

If using very small onions, cut sauce ingredients down by 1/3. Can do in
Microwave.

Variations:

Cheese - Add 1/2 cup grated sharp Cheddar cheese to the sauce before adding
the onions.

Mushroom: Saute 1/2 pound sliced mushrooms and add to sauce with the
onions.

Thyme: Substitute 1 tsp. or less of thyme to sauce and omit paprika.

Recipe by: New York Times cookbook

Posted to EAT-L Digest by Winkie2421@aol.com on
Novesday,, mber 26, 199