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Creamed White Onions

From Lynne Wilson

Peel onions, cook the onions in boiling, salted water until tender (about 20 minutes). Drain well.


2 pounds white onions (about 24)
4 Tbsp. butter or margarine
4 Tbsp. flour
1 cup milk
¾ cup light cream
½ tsp. salt
pepper to taste
1 Tbsp. sherry (optional)


While the onions are cooking, make the cream sauce. Melt the butter in a 2-qt. saucepan over low heat. Stir in the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the milk and cream. Return to the heat and bring to a boil, stirring. Lower the heat and simmer for 3 to 5 minutes. Stir in the salt, pepper, and sherry.

Pour the sauce over the drained onions.

If you would like to serve them from a casserole, place the cooked, drained onions in a shallow 1½ qt. casserole. Pour the sauce over the onions. Sprinkle ½ cup of shredded Swiss cheese and 1 Tbsp. of grated Parmesan cheese over the top. Bake the casserole at 400°F. for 20 minutes or until the cheese melts and browns and the sauce is bubbly.

Serves 6-8