Advertisement
4–6
Easy
Published 1993
Early American settlers found onions to be a native crop and used them to enhance many dishes. Creamed onions are as traditional as turkey at Thanksgiving dinner and a lovely vegetable to have at any time. Small pickling onions are just right for this dish. If you peel them in cold water you avoid stinging eyes.
Place the peeled onions in a medium-size saucepan with the water and a good pinch of salt. Cover and simmer gently until the onions are tender when pierced with a knife but still retain their shape – about 20 minutes. Drain them and put aside.
In a small saucepan, heat the milk and the bay leaf to just below a simmer. Melt the butter in a heavy saucepan and when it bubbles (do not allow