Creamed Onions ... way better than you might think!! :)
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! 
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Grammy's Creamed Onions
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(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.
Note:
**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.
Last edited by QuiltE; 10-11-2012 at 05:18 AM.