“Creamed onions are a most appetizing dish and almost as traditional as turkey on many Thanksgiving tables. An interesting variation includes a sprinkling of thyme as noted below.”—The New York Times Cook Book by Craig Claiborne (1961)
CREAMED ONIONS AND VARIATIONS
18 small white onions, cooked in their skins until tender “to prevent weeping,” 20 minutes or longer, drained, peeled
3 Tbsp butter
3 Tbsp flour
1½ C milk, brought to a boil
1/3 C parsley, chopped
¼ tsp paprika
Melt butter in a saucepan, add flour, and stir with a wire whisk until blended. Add hot milk all at once, and stir vigorously with whisk until mixture is smooth and thickened. Add sauce to onions and reheat. Sprinkle with parsley and paprika.
Cheese: Add ½ C (2 oz) grated sharp Cheddar cheese to sauce before adding onions.
Mushrooms: Sauté ½ lb sliced mushrooms in butter and add to sauce with onions.
Thyme: Stir 1 tsp (or less) thyme into sauce and omit parsley.