Creamed Onions (From Ny Times, Nov. 21, 2012)

1. 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

   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

   3. Add the onions and stir until coated with the sauce. Transfer to a serving dish and, if desired, top with toasted bread crumbs.

* Per serving · 4 servings · Values may vary.