Linda's Onions In Garlic Cheese Sauce

Submitted by Lindas Busy Kitchen

"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 :)"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 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)

directions

1. Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
2. It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
3. When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
4. If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
5. 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.
6. Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
7. This removes the floury taste.
8. 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.
9. If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
10. 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.
11. If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
12. That way, you can gradually add roux until the sauce is the exact thickness you like.
13. Gradually stir in milk, Parmesan cheese, and garlic powder.
14. Bring to boil, and then reduce heat.
15. Let simmer 3-5 minutes, or until thickened.
16. Keep warm.
17. Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
18. You don't want the onions to be mushy.
19. Strain, and put in serving dish.
20. Pour sauce over onions.
21. Sprinkle with salt and pepper, and serve.

Reviews

[Pots and Pans]

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!

 

[Beep Beep Mommas Ta]

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!

 

[thurstondonnie]

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

 

[CooksSoGood]

Excellent recipe Linda! One everyone wants to repeat for our Christmas menu. Loved the flavors in this one! Debbie

 

[Fionnros]

This is an awsome recipe. The directions and explanations are very informative. It explains what happened everytime my sauce didn't come out right LOL. I did make a few changes: Like don't normally keep boiling onion or pearl onions on hand, so I largly chopped a large white onion. I tend to like cooking with fresh minced garlic and keep garlic powder on hand for emergencies. Then I saute'd them with an additional Tbsp of butter. And my family loves cheese, so I doubled the cheese. I served it over Gnocchi. Everyone LOVED it, even my picky eater! Thanks for the great recipe Linda!