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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is my absolute favorite dish that my mom makes. The onions have a mild sweet flavor, and there's plenty of the rich creamy sauce. The sweetness makes a nice complement to the Peppered Beef Tenderloin. -Denise Bitner Reedsville, Pennsylvania Ingredients:
6 large onions, sliced |
1 cup butter |
2 teaspoons king arthur unbleached all-purpose flour |
2 teaspoons salt |
1/2 teaspoon white pepper |
2 cups milk |
Directions:
1. In a large skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minutes. Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium. Return onions to the pan; heat through. Yield: 8-10 servings.
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