- 2 pounds small white onions
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 drops hot pepper sauce
- Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
- In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
- In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.
04/09/2018
recipepes.com
Creamed Onions, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
