Nat’s Creamed Onions
Courtesy Nat Bradley
Ingredients
  • 1lb boiling onions
  • 4Tbsps. butter
  • 4Tbsps. flour
  • 2cups milk
  • 1/2tsp. salt, pepper
  • nutmeg to taste
Instructions
  1. In a saucepan, blanch boiling onions for 2 minutes until fork tender. Melt butter in saucepan, whisking in flour, milk, salt, pepper and nutmeg. Stir until it thickens. In another saucepan, blanch boiling onions for 2 minutes until fork tender. Drain and add onions to cream sauce.

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