Creamed Onions

Name: Creamed Onions
Yield: Serves 4–6
Cuisine: American
Ingredients: 1 pint (600 ml) milk; chopped parsley or coriander leaves; salt and freshly ground white pepper; 2 tablespoons (2 X 15 ml spoon) plain flour; ½ bay leaf; 1 oz (25 g) butter; 2 lb (900 g) small pickling onions, peeled; ½ pint (300 ml) water

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

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.

Ingredients

2 lb (900 g) small pickling onions, peeled
½ pint (300

Americas
United States
Side dish
Thanksgiving
Vegetarian

Method

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