Holiday Creamed Onions


1-1/2 pounds small boiling onions
1 quart water
1 teaspoon salt
6 tablespoons butter or margarine
6 tablespoons flour
1-1/4 cups water from boiled onions
2-1/4 cups light cream
1/4 cup white seedless raisins
1/4 cup dry sherry
dash paprika


Cover the unpeeled onions with hot water. Bring to a boil and remove from the heat. When the onions are cool enough to handle, peel, scraping the root ends (do not cut). The skins will slip off easily.

Bring the 1 quart water and salt to a boil and add the peeled onions. Cook until barely tender, about 15 minutes. Drain, reserving the 1-¼ cups onion water.

Heat the butter or margarine, mix in the flour and stir until bubbly. Add the 1-¼ cups onion water and cream. Bring to a boil and simmer for 10 minutes, stirring.

Heat the sherry and add the raisins. Let stand for 5 minutes. Add this to the sauce with the drained onions. Heat but do not boil. Serve with a dusting of paprika.


Serves 6-8.

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