Ingredients25 m servings 161
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Per Serving: 161 calories; 9.7 16.2 3.4 26 118 Full nutrition
ReviewsRead all reviews 10
Made this exactly as the directions dictated early Thanksgiving day and then refrigerated it. When it came time to reheat it, I had no burner available so I put it in a chaffing dish and put it...
This was the easiest version of creamed onions I've ever made, and it tastes just like my Nan's... I used chicken broth like a saw in a review (vs. Water) and it added so much flavor. That was t...
I was pleasantly surprised! I was thinking this was going to be boring but the flavors came through. The only thing I would add is black pepper which can be added at the table. I didn't use Wond...
This is an excellent recipe. I recommend using jarred onions. You may want to order them in advance though.
Great recipe. I used frozen pearl onions, cooked them first and made the sauce in a separate pot to taste, using regular flower (takes a bit longer to boil out the flower taste) Added a little w...
Such a great recipe! Will def keep this easy peasy recipe on my holiday dinner list!
Really Nice - I made it on Thanksgiving Eve. Having read another recipe that added White Pepper I experimented one spoonful at a time. I decided I didn't like the White Pepper much. This re...