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Creamed Onions (they will twang your buds!)

Posted by: pickles on 08/01/01 20:17:47 MD

Set a big table, invide Briscoe and the boys!

2 lb small white boiling onions (1 1/2) diameter unpeeled
1T plus 1/2 teas salt
5 or 6 whole cloves
2T all purpose plain flour
2 T unsalted butter
2 C. milk heated
1/2 cup of heavy cream
3-4 T. dry sherry (be sure to invite Otis, you might have to make it at Thelma Lou's since Bee doesn't allow alcohol in the house...because of her brother)
freshly ground pepper
3 T chopped fresh parsley

Fill sauce pan 3/4 full of water and bring to a boil. Add onions and bring back to a boil cook for 2-3 min. drain then plunge into cool water. Cut off the root ends and return to saucepan and add water just to cover. Add salt and cloves bring to boil. Reduce heat to low and cover partially and cook gently until just tender, 10-15 minutes. Drain, discard the cloves and set aside.
In the same saucepan over medium heat melt the butter, whisk in flour and when it bubbles, cook while stirring for 1 minute. Slowly add hot milk and whisk rapidly until smooth and thick 3 minutes. Whisk in cream, sherry and the remaining 1/2 teas. of salt and a little pepper. Add the prepared onions and heat to boil. Transfer to a serving dish spinkle with the parsley and serve.

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