This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania
- 6 large onions, 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.
Originally published as Creamed Onions in Taste of Home December/January 2005, p36
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