Food recipes
Creamed Onions
Creamed Onions Ingredients: onions, raw salt, table butter, without salt wheat flour, white, all-purpose, unenriched cream, fluid, heavy whipping spices, pepper, black spices, nutmeg, ground bread crumbs, dry, grated,...
Creamed Onions
Ingredients:
onions, raw
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spices, pepper, black
spices, nutmeg, ground
bread crumbs, dry, grated, plain
Directions:
Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking.
Drain and peel onions.
Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch.
Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes.
Drain well in colander and transfer to a buttered 2-quart baking dish.
Put oven rack in middle position and preheat oven to 350F.
Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute.
Add cream in a stream, whisking, and bring to a simmer, whisking.
Simmer sauce, stirring occasionally, 2 minutes.
Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.
Ingredients:
onions, raw
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spices, pepper, black
spices, nutmeg, ground
bread crumbs, dry, grated, plain
Directions:
Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking.
Drain and peel onions.
Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch.
Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes.
Drain well in colander and transfer to a buttered 2-quart baking dish.
Put oven rack in middle position and preheat oven to 350F.
Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute.
Add cream in a stream, whisking, and bring to a simmer, whisking.
Simmer sauce, stirring occasionally, 2 minutes.
Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.