Creamed Onions

Ingredients

• one dozen medium-sized onions
• three tablespoons butter
• three tablespoons flour
• one and one-half cups hot thin cream or milk
• one-half teaspoon salt
• one-half teaspoon pepper
• one-half teaspoon finely chopped parsley

Method

1. 1

   Remove skins from onions under water.

2. 2

   Drain, place in a saucepan, cover with cold water, bring to boil and boil for five minutes.

3. 3

   Drain and cover with boiling salted water; cook until tender (about one hour).

4. 4

   Prepare a cream sauce by melting butter, adding flour, and stirring to a paste.

5. 5

   Add hot cream or milk, season, and reheat onions in sauce.

6. 6

   Serve hot, sprinkled with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 69. The excerpt below is the record exactly as published.

CREAMED ONIONS Remove the skins from one dozen medium-sized onions, under water — to prevent the odor from penetrating the fingers — or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling- point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows: CREAM SAUCE Melt three tablespoons butter in a sauce-pan; add three table- spoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half tea- spoon finely chopped parsley. HOT SLAW Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons butter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cab- bage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added. THANKSGIVING PUDDING 3^2 cup Cottolene creamed. 34 teaspoon cloves. 1 cup molasses. }/2 teaspoon allspice. 1 cup buttermilk. 3^ teaspoon nutmeg. 3 cups flour. 13^ cups seeded and shredded raisins. 1 teaspoon soda. M cup currants. 13^ teaspoons salt. 3 tablespoons flour for dredging 1 teaspoon cinnamon. fruit. 156 52 Sunday Dinners ""'"'" Third Sunday Process: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with DRAWN BUTTER SAUCE J^ cup butter. }/^ teaspoon salt. 3 tablespoons flour. J/^ cup sugar. IJ^ cups boiling water. 34 cup brandy. 3^8 teaspoon nutmeg. Process: Divide the butter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Re- move to side of range, and add remaining butter in small bits; con- tinue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot. PUMPKIN PIE IJ^ cups steamed and strained pumpkin. Grated rind 3^ lemon. 2 tablespoons flour. 3^ teaspoon ginger. 1 cup soft brown sugar. 3^ teaspoon salt. 1 tablespoon rose water. 34 teaspoon cinnamon. 1 tablespoon brandy. 2 eggs slightly beaten. Juice 1 lemon. Ij^ cups milk. Process: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes. ^m»»... 52 Sunday Dinners 1S7 (menu Cream of Onion Soup Celery Mixed Pickles Stewed Chicken — Tea Biscuit Mashed Potatoes Spiced Watermelon Rind November Salad Squash Pie — Whipped Cream Coffee Sweet Cider CREAM OF ONION SOUP 6 medium-sized onions sliced. 3 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. Salt and cayenne. Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt re- maining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of Ggg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding Qgg yolk. Serve very hot. CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon pepper

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