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.
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