Creamed Onions

Boiler onions smothered in a thick creamy white sauce.

1/2 Package Bird’s Eye Frozen Boiler Onions, Boiled per package directions, drained
2 cup Milk
4 Tablespoons Butter
1 Teaspoon Pepper

1. Cook boiler onion per package directions, keep in hot water until sauce is complete to keep hot and then drain.

2. In a small saucepan over medium heat, add butter and milk bringing to a low boil

3. Add in pepper and flour whisking constantly until creamy.

4. Drain onions, adding them to thickening sauce, cooking 1-2 minutes more, until sauce is thick.

5. Place in serving bowl.

6. Enjoy!

NOTE: Fresh Onion can also be used approx. 15-20 onions, peeled and boiled until easily pierced with a fork, approximately 15-20 minutes.

If you don’t have boiler onions, no worries, use 2 yellow or sweet onions, peeled, quartered, boiled until easily pierced with a fork, approximately 15-20 minutes.

Yield: approx. 6 servings