Creamed Onions

Oignons a la Creme

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen, Small White Onions
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • ½ Pint of Milk, or Cream
  • Salt and Pepper to Taste


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 tablespoonful of butter. Set on the fire, and let all blend well together, rubbing very smooth, without browning. Then add half a pint of milk. Stir continually till it boils. Season with salt and pepper to taste, and pour over the Onions, and serve hot.