Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Small white onions |
6 \N | Whole cloves |
1 pack | Butter budsĀ® |
2 tablespoons | Flour |
1½ cup | Skim milk |
\N \N | Salt and pepper; to taste |
Cook unpeeled whole onions in salted water with cloves until tender, about 25 minutes. Meanwhile, combine remaining ingredients and mix until smooth.
Drain onions well and discard cloves. Trim root ends and slip off skins.
Heat sauce, sturring constantly, until thickened. Add cooked onions and heat. Makes 8-10 servings.
Recipe by: Butter Buds Posted to MC-Recipe Digest V1 #683 by L979@...
on Jul 21, 1997