Prep 10 mins
Cook 15 mins
This is similar to the recipe for creamed onions served at the King's Arms Tavern in Colonial Williamsburg. The Tavern version (from a 1970s cookbook of Old Williamsburg recipes) includes extra salt which I omit. The salted peanuts make it salty enough for my tastes, even before the doctor put me on a low-salt diet. However, I always have a salt shaker on the table so people who like it saltier can add it themselves.
- 16 whole white pearl onions
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1⁄4 cup whole salted peanuts, shelled
- 1⁄2 cup buttered bread crumb
- 1⁄4 cup salted peanuts, coarsely chopped
- Cook the onion in boiling salted water until tender; drain.
- Melt the butter over medium heat and stir in the flour and salt.
- Add the milk and continue to cook, stirring constantly, until the sauce is smooth and slightly thickened.
- Put the onions in a greased 1-quart casserole and pour the sauce over them.
- Stir in the whole peanuts.
- Top with the crumbs and chopped peanuts.
- Bake at 400° approximately 15 minutes until bubbly and lightly browned.
If you love onions, then this is one you have to try! I used a whole small bag of baby onions for this in place of fresh and that worked out well, also I increased the peanuts to 3/4 cup and added in some fresh garlic, salt and pepper to the sauce, I also doubled the topping. I love this recipe! thanks eebrag!...Kitten:)