Farm Journal Recipe: Creamed Onions

  • 2 lbs. small white onions
  • 2 tsp. salt
  • Boiling water
  • 3 tblsp. butter or margarine
  • 3 tblsp. flour
  • 2 bouillon cubes
  • 1-1/2 c. milk
  • 1/4 c. chopped green pepper
  • 2 tblsp. chopped pimiento


  1. Peel onions. Add salt and onions to boiling water. Cook slowly, uncovered, until tender, about 20 minutes.
  2. Meanwhile, melt butter in skillet. Blend in flour and bouillon cubes.
  3. Add milk. Cook over medium heat, stirring constantly, until mixture is smooth and thickened.
  4. Add well-drained onions to sauce. Keep mixture hot until ready to serve. Garnish with chopped green pepper and pimiento. Makes 6 servings.

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