Southern Creamed Onions

This is a dish served in many Southern homes. It is a simple yet delightful dish. Full of flavor. They always remind me of home.

Liz is preparing them for this Thanksgiving dinner. I am looking forward to them. She uses sliced onion instead of the small white onions.


Southern Creamed Onion:

3 pounds small white onions, peeled

1 teaspoon salt, divided

1/4 cup butter or margarine

5 tablespoons flour

2 cups low-fat milk

few drops hot sauce


Place onions in saucepan. Add 1/2 teaspoon of the salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes. Drain and set aside. For the sauce: In a medium saucepan, melt butter in saucepan; blend in flour and remaining 1/2 teaspoon salt. Gradually add milk; cook, stirring constantly, until mixture thickens and comes to a boil. Stir in hot sauce. Drain onions and add to the sauce; heat through and serve.

Hope ya’ll give this recipe a try. Hope to hear from ya’ll soon.