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Creamed Onions
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6 large onion, sliced
1 cup butter
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
2 cups milk
In a large skillet or Dutch oven, saute onions in butter until tender and golden
brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper
to skillet; stir until smooth. Gradually stir in milk until blended. Bring to a
boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium.
Return onions to the pan; heat through.
Yield: 8-10 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |