Creamed Onions


Source: Alice Mullins adapted by Barbara Pistrang

2 bags Bird's Eye pearl onions, cooked according to package directions and drained
4 T butter
4 T flour
2 cups milk
½ lb. extra sharp cheddar cheese, grated or sliced
breadcrumbs

Barbara's Method
In a saucepan, melt butter and add flour to make a roux. Add milk and stir with a whisk as the mixture thickens and reaches a simmer. Add cheese and stir over low heat until smooth. Put drained onions into the sauce and simmer for 5 to 10 minutes.

Pour mixture into a broiler-safe casserole dish and sprinkle lightly with breadcrumbs. Put under the broiler for a few minutes just before serving.

Alice's Method
Alice doesn't measure the ingredients. She puts the drained onions back in the saucepan, adds milk to cover and then adds the butter. As the mixture gets hot, she begins adding flour, stirring until the desired thickness is reached. She then gradually adds slices of cheese and stirs until smooth.