The onions are cooked and then combined with a basic white sauce. Add fresh chopped chives, parsley, or other herbs to the sauce, depending on the meal and occasion.
- 3 pounds small white onions
- 1 teaspoon salt (divided)
- 1/4 cup butter
- 5 tablespoons flour
- 2 cups milk
- Optional: a few drops hot sauce
- Optional: fresh chopped chives
- Optional: fresh chopped parsley
- Peel the onions and place them in a large saucepan. Add 1/2 teaspoon of the salt and enough water to cover.
- Place the pan over high heat and bring the onions to a boil. reduce the heat to low and cover the pan; cook for 20 to 25 minutes. Drain and set aside.
- Melt the butter in a medium saucepan over medium-low heat; add the flour and the remaining 1/2 teaspoon salt. Cook the flour and butter slurry for about 2 minutes, stirring constantly.
- Gradually add the milk; cook until the mixture thickens and comes to a boil, stirring constantly. Add the hot sauce, if using, and stir to blend. Taste and adjust seasonings.
- Add the drained onions to the sauce; heat through and garnish with fresh chopped chives or parsley, if desired.
Small white onions can be difficult to peel, but much easier if you blanch them in boiling water first. Here's how:
- Trim the root ends from the onions.
- Fill a large bowl with ice and water.
- Bring a large pot of water to a boil and add the onions.
- Boil them for about 30 seconds and then immerse them in the ice water to halt the cooking process.
- The skins should slip off when you pinch the stem ends.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|