Relic Home and Blacksmith Shop

Sunday, July 8, 2012

Creamed Onions and Stuffed Baked Onions



This is one of our Thanksgiving traditional recipes.


CREAMED ONIONS
Wash and peel desired quantity of small white onions.  Cover with water, add a half tsp of salt and cook until tender.  Make a medium white sauce substituting  the water in which the onions were cooked for one-half of the milk.  Pour over the cooked onions, heat for five minutes and serve.




BAKED STUFFED ONIONS
 6 Large Mild Onions
3/4 Cup of cooked chicken or mushrooms, finely chopped
3/4 Cup of soft bread crumbs
3/4 Cup of thin white sauce
1 egg yolk
   Salt and Pepper
1/2 Cup of buttered cracker crumbs

Remove the skin from the onions and boil uncovered in a large quantity of salt water for ten minutes.  Drain and turn upside down to cool.  Remove the centers of the onion, leaving a shell thick enough to hold other ingredients except the buttered cracker crumbs.  Stuff the onion shells with this mixture, garnish with cracker crumbs and bake for 40 minutes at 350 degrees F
Serves Six

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