- whole onions, sliced
- 3 T
- 1 1⁄2 T
- 3⁄4 c
- seasoned salt, to taste
A perfect addition to the Thanksgiving table.
Boil water and add onions, reduce heat and simmer 10-15 minutes or until tender. Drain and set aside. In medium saucepan, melt butter. Whisk in flour, cooking until thoroughly combined and smooth. Slowly whisk in milk. Add seasoning salt to taste and continue whisk over low heat until thickens. Add onions to the sauce and serve hot.
If time allows, the flavors in this recipe can be intensified and sweetened by roasting the onions for approximately 45 minutes to an hour, until very soft and dark brown. Peel and quarter onions, leaving the ends in tact. Place on a roasting pan in a single layer, tossed in olive oil, sea salt, and black pepper to taste. Every 15 to 20 minutes, flip with spatula to ensure even cooking. While onions roast, make sauce. Feel free, also, to substitute 1/4 white wine and 1/2 cup of cream for the 3/4 milk. Top with freshly grated nutmeg instead of seasoned salt and serve. Delicious and beautiful. This portion of the recipe was adapted from the A Cooking Life website, available at http://acookinglife.typepad.com/a_cooking_life/2007/11/edible-creamed.html.