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
Total TimePrep: 10 min. Cook: 30 min.
- 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.
Nutrition Facts1/2 cup: 227 calories, 20g fat (12g saturated fat), 56mg cholesterol, 684mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein.
Originally published as Creamed Onions in Taste of Home December/January 2005
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