In fact, most persons prefer creamed onions to any
other method of preparation.
CREAMED ONIONS
(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.
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.
[Illustration: FIG. 12] 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. Onions cooked in this way will
appear as shown in Fig. 12.
STUFFED ONIONS
(Sufficient to Serve Six)
6 large onions
1 c. dried bread crumbs
2 Tb. butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/4 c. milk
Peel the onions and cook them in boiling salted water until almost
tender. Remove from the water and take out the inner portions of the
onions, leaving the outside layers in the shape of a cup.
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