Creamed Onions

Ingredients

• 1 quart medium-sized white onions
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1 ounce butter
• Y, tablespoonful flour
• Ys pint of hot milk
• y^ teaspoonful white pepper

Method

1. 1

   Peel onions, cover with boiling water, add sugar, and boil until nearly done.

2. 2

   Drain and prepare a sauce with butter, flour, and milk.

3. 3

   Season and pour over the onions in a hot dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 342. The excerpt below is the record exactly as published.

Creamed Onions. — Peel 1 quart medium-sized white onions, place them in a saucepan, cover with boiling water, add 1 teaspoon- ful sugar, boil till nearly done ; add 1 teaspoonful salt, boil a few minutes longer, then drain them in a colander. In the meantime melt 1 ounce butter, add Y, tablespoonful flour, stir and cook 2 minutes ; add y, pint of hot milk, cook 2 minutes ; season with y^ teaspoonful white pepper and a sprinkle of salt, put the onions in a hot dish, and pour the sauce over it Glazed Onions. — Peel 1 pint of small white onions, place them in a round pan, pour over 1 ounce melted butter, and dust with 1 tablespoonful powdered sugar ; place the pan in a medium-hot oven and bake to a fine golden color, remove, and use them for gar- nishing. Onions^ Boiled. — Peel 1 pint of small white onions, place them in a saucepan over the fire, cover with boiling water, add Y^ tea- spoonful salt, boil 10 minutes ; then drain them on a sieve, return VEGETABLES. 613 the onions to the saucepan, add 1 ounce bntter, toss them 3 min- utes over the fire, then use for garnishing. Onion 8aat6. — Peel 1 quart white onions the size of a walnut (have them of an equal size), place in a saucepan, cover with boiling water, add 1 teaspoonful sugar

Cook this with the app: pantry check, scaling, and the assistant.