Stewed Creamed Onions

Stewed Creamed Onions

Ingredients:
1 pt. stewed onions
3 Tb. butter
3 Tb. flour
1 tsp. salt

Directions:
Dash of pepper
1-1/2 c. hot milk
Prepare the onions according to the directions given in Art. 49. When
they are tender enough to be easily pierced with a fork, drain. Melt the
butter, and add the flour, salt, pepper, and hot milk. Cook until the
sauce thickens, pour over the stewed onions, heat together for a few
minutes, and serve.
51. BAKED ONIONS.--If variety in the preparation of onions is desired,
baked onions should be tried. Select medium-sized onions, peel them, and
then boil them whole in boiling salted water until they are almost
tender. Drain off the water, place the onions in a shallow dish, brush
with butter, and sprinkle with salt and pepper. Place in a hot oven and
bake until brown on one side; then turn them and brown on the other
side. Serve hot.
52. STUFFED ONIONS.--When large onions can be secured, a very
appetizing as well as attractive dish can be prepared by stuffing them
and then baking them brown.
STUFFED ONIONS
(Sufficient to Serve Six)