Creamed Onions

1. 1

   Cut off tip and root ends of onions.

2. 2

   Peel, quarter, then separate onion layers.

3. 3

   Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander.

4. 4

   Melt butter in saucepan over moderate heat.

5. 5

   Add flour and cook, whisking, 1 minute.

6. 6

   Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes.

7. 7

   Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes.

8. 8

   Stir in parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.