Creamed Onions

• fresh boiling onions16 -20

  golf ball size, from produce department

• flour↗2 tablespoons

  (I prefer Wondra.)

• cold milk1 cup
• butter↗2 tablespoons
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• paprika↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Fill a large stock pot with water and heat to a rolling boil.

2. 2

   Add unpeeled onions and blanch for about 3 minutes.

3. 3

   Drain and allow onions to cool.

4. 4

   Re-fill stock pot with water and again heat to boiling temperature.

5. 5

   Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.

6. 6

   Add the onions to the boiling water and cook until fork tender but not mushy.

7. 7

   Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.

8. 8

   Combine the fork tender cooked onions with the sauce and sprinkle with paprika.