Creamed Onions

Oignons a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • A Dozen, Small White Onions
  • A Tablespoonful of Butter
  • A Tablespoonful


Boil the onions as directed in the preceding recipe. When very tender, take off the fire and drain. Pour over them the following Cream Sauce, which you will have prepared when almost ready to serve:

Put one tablespoonful of flour into a saucepan, and add a</