 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
My mother always included this dish at our Thanksgiving and Christmas dinners, and there was never any left over. Ingredients:
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 |
Directions:
1. 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.
2. In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
3. 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.
|
|