Creamed Onions

 A Thanksgiving staple growing up I still love creamed onions. I think that's about the only time we had them. I think the trick this year might be finding pearl onions. I'm sure I've seen frozen ones but these days it's hard to find basic frozen vegetables. I haven't seen fresh ones either. I'll be hitting the grocery stores again probably on Tuesday and will see what I can find. 

Creamed Onions

serves 4

 

1 lb small pearl onions

2 Tbsp butter

2 Tbsp flour

1 1/4 c milk, warmed

salt & pepper

If needed, peel the onions then cook in a cup of lightly salted water until tender; drain.

To make the white sauce - melt the butter in a saucepan. Stir in the flour and cook, stirring constantly until tlhe paste cooks and bubbles a bit but don't let it brown. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil, add salt and pepper to taste; lower the heat and cook, stirring for 2-3 minutes more. Remove from the heat, add the onions, and reheat.

from The Fanny Farmer Cookbook