Creamed Onions
2 or 3 large onions, Vidalias are especially nice
2 cups milk
In a medium large saucepan, simmer the onions in milk until they’re tender. Remove the onions from the milk and set aside.
White Sauce
6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1 tsp. pepper
In heavy saucepan, melt butter and whisk in the flour. Pour in the hot milk from cooking onions as you whisk like crazy (“going like 60”, as Mom would have said) to keep it smooth. Add salt and pepper and put the onions back in and simmer, stirring constantly, for a few more minutes.
You can either serve them at that point or turn them off for awhile and heat them up again when you’re ready to put them on the table.