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Peanut Creamed Onions Recipe

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This recipe for Peanut Creamed Onions, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
36 small, white onions
4 T. butter
4 T. flour
1/2 tsp. salt
1/2 tsp. pepper
3/4 C. milk
1 bouillon cube
3/4 C. boiling water
1/3 C. coarsely chopped peanuts

Directions:
Directions:
Peel onions and boil in small amount of boiling water (about half the depth of the onions.) for 20 minutes or until tender. Drain and reserve.
Meanwhile, melt butter over low heat.
Add flour, salt and pepper. Stir until well blended.
Remove from heat and gradually stir in the milk. Return to heat and cook, stirring constantly, until thick and smooth.
Add the bouillon cube dissolved in the boiling water.
Combine with the onions and place in a 1-1/2 qt. casserole.
Sprinkle peanuts on top
Bake in moderate oven (375 degrees) for 15 to 20 minutes.
Add 15 minutes to baking time if made ahead and put in oven cold.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour including baking
Personal Notes:
Personal Notes:
Mother served this often after the onions began to bulb.
Now, you can cut time down by nuking the onions in 1 T. water in covered dish for 8 minutes.

 

 

 

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