Description
This is similar to the recipe for creamed onions served at the king's arms tavern in colonial williamsburg. The tavern version (from a 1970s cookbook of old williamsburg recipes) includes extra salt which i omit. The salted peanuts make it salty enough for my tastes, even before the doctor put me on a low-salt diet. However, i always have a salt shaker on the table so people who like it saltier can add it themselves.
Ingredients
- White Pearl Onions
- Butter
- Flour
- Milk
- Salted Peanuts
- Buttered Bread Crumb
Instructions
- Cook the onion in boiling salted water until tender
- Drain
- Melt the butter over medium heat and stir in the flour and salt
- Add the milk and continue to cook, stirring constantly, until the sauce is smooth and slightly thickened
- Put the onions in a greased 1-quart casserole and pour the sauce over them
- Stir in the whole peanuts
- Top with the crumbs and chopped peanuts
- Bake at 400 approximately 15 minutes until bubbly and lightly browned