These onions are a must-have tradition at all my "adopted" family gatherings. When I first joined the group, I couldn't understand the fuss they were all making about them. So, my first taste was merely a taste ... after that, there's never been a hesitation at all! Some are even known to skip dessert for an extra helping. Sadly ... there's seldom any leftovers to take home for later!!!
As a point of interest ... raw onions, I thank you not.
Cooked onions ... oh how sweet it is!
Grammy's Creamed Onions
(and just the way it was written in Grammy's recipes!)
Can use small onions, but it takes a lot of peeling.
So I use bigger ones and peel and chop them.
Boil onions in water until soft. Drain.
Reserve some water and make white sauce with:
1/4 cup butter, flour, light cream and onion water.
Cook until smooth and creamy. Keep stirring.
Put onions in casserole (shallow so get more topping)
and pour sauce over.
Top with 1/2 cup buttered soft bread crumbs.
Bake at 350F for 45 minutes.
**I use about 5 lbs onions and for the white sauce, about
1 cup butter
4x2tbsp. (rounded/scooped) flour
1-1/2 tsp. salt
fresh ground pepper
3 cups milk (recipe above uses cream!)
Once sauce is cooked, then I thin with about 1 cup onion water
**For the bread crumbs, I melt butter and stir it into the crumbs.
**Of course, you can make a smaller batch ... just cut the ingredients accordingly.