Creamed onions

Creamed onions

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
500g pickling onions or small white onions, peeled
1/4 teaspoon salt
250ml Béchamel sauce
or 250ml mornay sauce, (see note)
1 tablespoon parsley, chopped, (optional)

Method

  1. Drop onions into boiling water and cook for about 10 minutes. Drain and return to pan. Add fresh boiling water and continue cooking until tender but still crisp. Just before cooking is completed, add salt.
  2. Drain onions thoroughly, place in a heated serving dish and pour sauce over them. Sprinkle with chopped parsley, if using.

Mornay (cheese) sauce

  • To 1 quantity béchamel sauce, add 30 g grated parmesan, gruyère or sharp cheddar cheese and a pinch dry mustard. Stir over low heat just until cheese has melted.
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