cream Sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.
(Sufficient to Serve Six)
- 1 pt. stewed onions
- 3 Tb. butter
- 3 Tb. flour
- 1 tsp. salt
- 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.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)