Sunday, 22 April 2012

Creamed Onions

I have these every year at Thanksgiving and Christmas. Didn't know they were 'weird' until I went to college and now one else knew what they were. They are from Sweden, I guess. Can't find confirmation online, but another person I know who is part Swedish knew what they were and said it was his moms side (Swedish side) of the family that made them as well. Had to have a friend try them, so I made them! I ignored the fact that he said he did not like onions when I was planning this...he still ate them.

  • 2 16oz jars whole onions
  • 3 TBSP + 1/4 cup butter
  • 2 TBSP flour
  • 1/4 tsp salt
  • 1 cup milk
  • 1 cup sharp processed American cheese, shredded (I used Cheddar)
  • 1/2 cup buttered breadcrumbs
1) Preheat the oven to 350F/176C
2) Drain onions and reserve some liquid in jars.
3) Melt butter 3 TBSP butter in a pot.
4) Add flour and blend it in well to make a roux.
5) Remove from heat.

6) Add the milk and stir until blended.
7) Return to heat and cook until thickened and bubbling slightly.
8) Turn off the heat.

9) Add cheese.
10) Stir until melted. If too thick add the reserved liquid.
11) Add the onions and mixture to a lightly buttered 1 quart dish.

12) In the same pot add the 1/4 cup butter and breadcrumbs.

13) Add on top of the onions.
14) Cook for 40 minutes.

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