Creamed onions

Mary Ann Laun

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Ingredients

2 1/2 lbs. small white onions, peeled, about 32
1/4 c. butter
1/4 c. flour
1/4 t. salt
2 c. milk
(I add a little cheddar cheese...Marcia says "not too much!" Guesstimate: 1/3 cup)
1/2 c. bread crumbs tossed with 1 T. melted butter (Lissa loves the topping; Jeff scrapes it off--he loves it plain!)

Peel the onions.
Marcia suggests boiling them about 5 minutes before peeling to make the job easier.
After all are peeled, cook the peeled onions in boiling salted water until just tender, about 15 minutes more.
Drain well then transfer to a buttered baking dish, about 1 1/2 quart size.
Melt the 1/4 cup butter in saucepan; stir in flour and salt until smooth.
Add milk, stirring constantly, and continue cooking until smooth and thickened.
Add cheese and continue cooking and stirring over low heat until cheese is melted and blended.
Pour sauce over the onions then top with the buttered bread crumbs.
Bake at 350° for about 25 minutes, or until thoroughly heated and lightly browned.
Serves 6

2 1/2 lbs. small white onions, peeled, about 32
1/4 c. butter
1/4 c. flour
1/4 t. salt
2 c. milk
(I add a little cheddar cheese...Marcia says "not too much!" Guesstimate: 1/3 cup)
1/2 c. bread crumbs tossed with 1 T. melted butter (Lissa loves the topping; Jeff scrapes it off--he loves it plain!)