nion for the bread dressing recipe.
In a small pan
olling boil.
Add unpeeled onions and blanch for about 3
Place
onions
in
buttered casserole.\tPour sauce over and combine
with cheese and sherry.
(May refrigerate at this point.) When ready\tto
use, bake in 350\u00b0 oven until thick and bubbly. Sprinkle
with
almonds
during
last
5
minutes
of baking. Goes well with fish dishes.
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.
Saute red and sweet onions in 1 T. butter, stirring
Melt butter; stir in flour, salt and chives.
Add cream.
Cook until bubbly, about 3 minutes.
Spoon cooked onions into a dish. Pour sauce over onions.
Sprinkle with parsley.
Ready to serve.
op and bottom. Boil the onions gently in salted water until
Eye Frozen petite Whole Onions; LET drain; MINCE 1/4
Cook onions in boiling salted water 20 minutes if using fresh onions.
Drain onions; add milk, margarine or butter, salt and pepper.
Heat over low heat until hot.
Preheat oven to 375\u00b0.
Slice onions and put in an 8-inch square baking dish. Slice mushrooms and spread over onions. Spread cream of celery soup over the mushrooms. Sprinkle with pepper. Top with bread crumbs and dot with butter.
Bake 30 minutes. Easy to make using a food processor.
Cut up onions into quarters.
Boil in water until tender. Drain.
Make cream sauce by melting butter.
Stir in flour.
Slowly add milk.
Bring to boil until thickened.
Add salt and pepper. Place drained onions in casserole dish, cover with cream sauce. Top with stuffing mix.
Drizzle with melted butter.
Bake at 350\u00b0 for 20 to 30 minutes.
Peel onions and cook
in large amount of boiling salted water until tender (about
20
to
30
minutes).\tDrain.\tMelt butter in large saucepan;
add
flour and blend.
Stir in milk and cook slowly until thick, stirring constantly.
Add onions. Heat through for
several
minutes
and\tserve.\tGarnish
with parsley or paprika.
o a boil. Cook pearl onions in boiling water for 3
Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.
Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
If raw onions are used, peel and place in saucepan.
Add half the salt and just enough water to cover, bring to boil, cover and cook 20 to 25 minutes.
While onions are cooking, melt butter in pan, blend in flour and rest of salt (or all the salt if using canned).
Gradually add milk and cook, stirring constantly, until mixture thickens and comes to a boil.
Add drained onions; heat to serving temperature, sprinkle with almonds and serve.
Makes 12 servings.
aucepot over high heat, heat onions and 1-inch water to
Put onions in 1 inch of boiling salted water.
Bring again to boil.
Cover; cook for 10 to 15 minutes, or until tender.
Drain; place in serving dish.
While onions are cooking, melt butter over medium heat.
Add flour; stir until smooth.
Gradually add milk and salt to pan; stir constantly over medium heat until thick (just starts to boil).
Pour over onions; sprinkle with paprika and serve.
ater (enough to cover the onions) until tender; reserve 1/2