Creamed Onions (From Ny Times, Nov. 21, 2012) – a delicious recipe with Salt, Bay leaf, onions, butter, Wondra, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Bring a medium pot of lightly salted water to a boil and add the bay leaf, if using. Add the onions and simmer until just tender but not falling apart, 8 to 20 minutes, depending on size. Remove bay leaf, drain onions and set aside.
2
2. Dry the pan and return to low heat. Add the butter and melt slowly so it doesn't brown. Add the flour, pepper, thyme leaves and 1 teaspoon salt. Whisk to mix well, and slowly add the milk, whisking to blend thoroughly. Increase heat to bring the sauce to a boil, then reduce heat to low and stir just until thickened and smooth, 1 to 2 minutes.
3
3. Add the onions and stir until coated with the sauce. Transfer to a serving dish and, if desired, top with toasted bread crumbs.
324
kcal
Calories
27
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Salt, Bay leaf, optional, 2 10-ounce mesh bags of pearl onions, peeled, 4 tablespoons butter, and more.
Yes, Creamed Onions (From Ny Times, Nov. 21, 2012) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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