In my email today: The Elegant Onion. Oh my, I have my eye on the Creamed Onion Gratin...

Back in the olden days, when I made creamed onions, people would ask for the recipe. For the first

couple of times, I would forget that I used powdered milk (as I often did way back then) and used the onion cooking water to make the sauce with the milk powder. It seemed to be the trick and I didn't realize how effective it was until people came back frustrated that theirs was not as flavourful.

So then I realized and let them know. Is powdered milk still readily available, I wonder. I stopped using it eventually as I began to notice an odd flavour in it.

 
It's available and I bought some for my Dad & I over two years ago

for our "hurricane stash." I can't remember the brand but while googling for same, I came across this website that states "- - - Once it is opened, powdered milk has a short shelf life before undesirable changes in flavor and nutrient content occurs. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase."

Maybe that's why your powdered milk tasted off?

http://www.survival-center.com/foodfaq/ff7-milk.htm#Types

 
Do you think it could be made a day ahead?

At what point would you refrigerate? I'm thinking it could actually be fully assembled and then just bring it to room temp and then cooked while the turkey is resting. Opinions?

 
we use a lot of powdered and canned milk up here at our cabins. bread machine doughs often call for

powdered milk as an ingredient.

 
I was thinking of doing that too. I think it would be fine if the onions were

baked, cooled, and put in fridge. However, I think the béchamel should be refrigerated separately too and covered in plastic wrap. (I think it might be too greasy to prepare it completely the day before). Then, the onions could be out in room temperature and the béchamel slightly warmed in saucepan before mixing it all together to broil.

 
You're both welcome. I'm thinking a small amount of sliced leeks could be added

to the roasted onions for color and rounding out?

 
We usually have creamed pearl onions at Thanksgiving. I am thinking that this like it would be

easier and better. Just not sure about the gorgonzola for Thanksgiving or if it will pass the review by the parent who host (I just cook).

 
We have creamed onions too. I just love them. One year, I made them

and put Pioneer Woman's Onion Straws on them and baked them. Delicious!

 
How can I forget your Aunt's delicious creamed onions that I've made. I bet the onion straws

made them super good!

 
Here is my MIL's recipe that I used. REC: Dorothy's Creamed Onions

Here you go. I wrote this while she dictated it to me over the phone. They are delicious!

* 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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