This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Creamed Onions Amandine
TO PREPARE: 15 MIN.
TO COOK: 10-15 MIN.
3 cups small whole onions (about 24)
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dry mustard
1 cup cream
1/2 cup finely shredded sharp Cheddar cheese
1/2 cup salted almond halves
- Cover onions with boiling salted water and cook 10 to 15 min., or until just tender; drain, reserving 1 cup onion liquid.
- Heat butter in a saucepan; blend in a mixture of the next four ingredients until bubbly. Remove from heat and gradually add 1 cup reserved onion liquid and cream, stirring constantly. Bring rapidly to boiling and cook 1 to 2 min. longer, stirring constantly.
- Remove from heat; add cheese and stir until melted and well blended. Pour sauce over onions and turn into a serving bowl. Top with the almond halves.
About 8 servings