Prep 10 mins
Cook 40 mins
Basic, simple, to-die-for. This recipe is from Taste of Home magazine. It is a staple of holiday dinners around here.
- 6 large onions, sliced
- 1 cup butter
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1⁄2 teaspoon white pepper
- 2 cups milk
- In lg skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minute Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended.
- Bring to a boil; cook and stir for 2 min or until thickened. Reduce heat to med. Return onions to the pan; heat through.
This was creamy and mild -- very nice as a side to roast beef. And it was extremely simple to make from pantry basics. But I can't rate it any higher because of that cup of butter. I could not, in good conscience, feed my family half a pound of butter in one sitting so I reduced it to a half-stick. Since that meant there wasn't enough butter left in the bottom to make the roux I shook the flour into the milk instead.