dawn_mo
Well-known member
Well, this was an interesting conversation and this was what I came out with as far as the creamed onions go. There were a lot of terms like "a 2-inch slab of cheese sifted over the sauce" sifted? yes, you know that thing with the holes in it. a grater? oh yes, grated over the sauce. Should it be the consistency of pancake batter? Yes, I don't like thick pancakes so it should be a thinner batter, not thick.
I have made them every year from her verbal instructions, and her's always turned out good, so this should be correct. You basically make a white sauce, grate some cheese into it, salt and pepper to taste, and then bake until the onions are very tender. She is a cook after my own heart and she is a sweetheart. I am glad I finally have these down somewhere where I can find them.
* Exported from MasterCook *
Dorothy's Creamed Onions
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes Thanksgiving
Vegetables
Amount Measure Ingredient -- Preparation Method
20 small onions -- (not pearl onions)2 tablespoons butter
1/3 cup flour
1 cup milk
2 ounces medium cheddar cheese
1 can fried onion rings
Put the onions in a pot of water and bring it to a boil. Boil for a couple minutes, then drain in colander. When the onions are cool enough to handle, slip the skins off. Place in a oven-proof casserole. In a frying pan make a roux with the butter and flour. Cook for a few minutes to remove the raw flavor from the flour. Gradually add milk, whisking as you go, until you have a nice white sauce. You don't want it too thick, like a thinnish pancake batter (because my mother-in-law doesn't like thick pancake batter smileys/smile.gif. Cook for a couple minutes. Grate the cheese directly into the sauce, whisking as you go. You don't want a cheese sauce, just a white sauce with a touch of cheese. If it too thick add a little milk (remember the pancake batter issue) until it is the right consistency. I like to add the onions to the sauce then pour the whole thing into the casserole. Top with crumbled onion rings and bake in a 350 degree oven for about 45 minutes or until golden brown.
The onions should be very tender.
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I have made them every year from her verbal instructions, and her's always turned out good, so this should be correct. You basically make a white sauce, grate some cheese into it, salt and pepper to taste, and then bake until the onions are very tender. She is a cook after my own heart and she is a sweetheart. I am glad I finally have these down somewhere where I can find them.
* Exported from MasterCook *
Dorothy's Creamed Onions
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Side Dishes Thanksgiving
Vegetables
Amount Measure Ingredient -- Preparation Method
20 small onions -- (not pearl onions)2 tablespoons butter
1/3 cup flour
1 cup milk
2 ounces medium cheddar cheese
1 can fried onion rings
Put the onions in a pot of water and bring it to a boil. Boil for a couple minutes, then drain in colander. When the onions are cool enough to handle, slip the skins off. Place in a oven-proof casserole. In a frying pan make a roux with the butter and flour. Cook for a few minutes to remove the raw flavor from the flour. Gradually add milk, whisking as you go, until you have a nice white sauce. You don't want it too thick, like a thinnish pancake batter (because my mother-in-law doesn't like thick pancake batter smileys/smile.gif. Cook for a couple minutes. Grate the cheese directly into the sauce, whisking as you go. You don't want a cheese sauce, just a white sauce with a touch of cheese. If it too thick add a little milk (remember the pancake batter issue) until it is the right consistency. I like to add the onions to the sauce then pour the whole thing into the casserole. Top with crumbled onion rings and bake in a 350 degree oven for about 45 minutes or until golden brown.
The onions should be very tender.
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