May 11, 2007, Newsletter Issue #317: Creamed Onions

Tip of the Week

3 cups pearl onions
4 cups water
6 Tbsp butter
6 Tbsp flour
3 cups milk
salt and pepper to taste

Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set aside.

Melt butter in a saucepan over medium heat. Whisk in flour. Combine cooking water and milk, and add slowly to the saucepan, stirring constantly. Cook until thickened. Add salt and pepper to taste. Add onions and cook until onions are heated through. Serve.

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