Prep 20 mins
Cook 30 mins
I created this recipe this year for Thanksgiving Dinner. It is a great addition to any traditional meal. Try it, you won't be sorry you did :)
- 8 tablespoons butter
- 1⁄2 cup flour
- 4 1⁄2 cups milk
- 1 teaspoon garlic powder, add more to your taste
- 1⁄4 cup parmesan cheese
- 3 lbs little boiling onions, peeled (I used the ones about the size of a walnut)
- salt and pepper, to taste (I used coarse ground pepper)
- Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
- It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
- When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
- If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
- If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
- Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
- This removes the floury taste.
- When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
- If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
- Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
- If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
- That way, you can gradually add roux until the sauce is the exact thickness you like.
- Gradually stir in milk, Parmesan cheese, and garlic powder.
- Bring to boil, and then reduce heat.
- Let simmer 3-5 minutes, or until thickened.
- Keep warm.
- Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
- You don't want the onions to be mushy.
- Strain, and put in serving dish.
- Pour sauce over onions.
- Sprinkle with salt and pepper, and serve.
As my father put it as he took his first bite, "Man, are these ever good"!!! Another 5***** recipe Linda! What a great addition to our holiday table this year!
I made a turkey when we had company coming over the weekend. I wanted to try my hand at making boiled onions and came across this recipe. I knew I would love it just by looking at the recipe and tried my hand at it. The end result was a really awesome recipe for onions that I will have many times over now that I have it. I got many compliments from across the table, which made my day. Thanks for making me shine Linda!
I can tell you that our holidays will forever be complete now that we have a good onion recipe like this!!! I doubled the recipe as we had a lot of company for Christmas dinner, and these were eaten and I got so many compliments on how good they were. I am so happy I stumbled on this recipe. Thanks for another great one Linda! Don