Recipe by Ibby
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salt to taste
ground black pepper to taste
Here's a variation that was passed down through my husband's family. Use 1 lb of boiling onions instead of the pearl onions. I blanch for 3 minutes and then cut off the root so the outside peels off easily. I then boil the onions until tender in lightly salted water. I make the Wondra White sauce and add a little mild cheddar and dry mustard. Put the onions in a casserole dish, pour the sauce on top and sprinkle a light layer of bread crumbs. I'll do this part in advance and then bake uncovered until heated throughout.
This is ok if you completely leave out the onion water, or boil it down to a few cups or so. However, those who are searching for a satisfying version of what they remember from several holidays ago will not find what they are looking for here. Try 1 Tbsp each of butter and flour, and use 1 cup of half and half, or (maybe) cut the half and half with whole milk, but low or nonfat milk just won't do. And add just a touch of nutmeg. It's the secret ingredient... Hey.. since when can a dish like "creamed" onions be made low fat? ;^}
I've tried to make these twice, and both times the sauce has come out extremely thin and soupy. If there's something I'm doing wrong, please let me know.
I haven't tried this yet, but first reviewer said sauce too thin. Seens like a lot of liquid for the flour. Try just 1 cup of cooking liquid, that's what I'm going to do. Sounds delicious!
This recipe has way too much liquid. It would be fine with 3 cups of liquid. The ratio for a classic white sauce is 2 T Butter / 2 T Flour to 1 cup liquid. Also, 8 oz of onion is not enough onion for this much sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Traditional Creamed Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 213
** Calories from Fat: 126
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