- 24 boiling onions, peeled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- Dash ground cloves
- 1/4 cup chopped fresh parsley
- In a large saucepan, cook onions in boiling salted water until tender. Drain; set aside. In the same saucepan, melt butter. Blend in flour and salt until smooth. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the cloves and parsley. Add onions; stir gently until heated through. Yield: 6 servings.
Originally published as Creamed Onions in Reminisce Extra December 1993, p51
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