Creamed Onions

Serves: 8
Total Calories: 79


1 pound onion small fresh or frozen onions, or if not available, larger yellow can be cut in eights
2 tablespoons butter or margarine
2 tablespoons flour
1 cup evaporated milk or 1 cup half-and-half
1/4 cup liquid from steaming onions
Salt and pepper to taste
2 tablespoons sour cream


Steam onions and reserve steaming water to add to the sauce. There should be about 1/4 cup liquid. (If the larger yellow onions are used, they will retain their shape to a great extent if some of the root end is left intact when cut into eights.) Melt butter or margarine in saucepan and stir in flour. Let simmer 2 to 3 minutes. Add milk and the water from onions gradually, and whisk to remove any lumps. Cook about 7 to 8 minutes. Add salt and pepper to taste. Add sour cream and the onions. Keep hot pour in center of Spinach Ring Medley just before serving.

Nutritional Facts:

Serves: 8
Total Calories: 79
Calories from Fat: 51

This Creamed Onions recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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