Prep 20 mins
Cook 30 mins
If you'd like a zippier take on tradition creamed onion recipes, try these: creamy, curry-spiced sauce with a crunchy cheese topping. If you can't find jarred onions you can peel and boil 1 1/2 pounds small boiling onions. I don't like frozen onions with this recipe as they seem to have a tough little outer skin.
- 4 (20 ounce) jars onions, drained
- 4 ounces butter (1 stick)
- 3 tablespoons flour
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄8 teaspoon curry powder (to taste)
- 1⁄4 teaspoon paprika
- 1 1⁄2 cups milk, scalded
- 3 chicken bouillon cubes
- 2 slices white bread, buttered with
- butter, and cubed
- 2 ounces sharp cheddar cheese, grated
- Heat the oven to 350 degrees.
- Drain jarred onions (or freshly boiled onions) well and set aside.
- Mix the flour with the dry spices.
- Scald the milk (don't let it burn) over low heat in a small saucepan.
- Melt butter in another saucepan over low heat. When it starts to bubble, mix in the flour-spice mixture.
- Gradually whisk in the scalded milk, then add the boullion cubes and bring to a boil, stirring constantly.
- Still stirring, boil one minute until sauce thickens.
- Fold in the drained onions and transfer to a (1 1/2 to 2 quart) oven-proof casserole dish.
- Scatter the buttered bread cubes and grated cheese over the top.
- Bake at 350 for 30 minutes or until bubbly and topping is starting to brown lightly.