Southern Creamed Onions

Quick, easy to prepare, goes with about everything.


  • 1 lb or more of small onions about the size of golf balls or ping-pong balls.
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  • 1/2 cup water
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • water from cooking onions
  • 1 1/2 cup milk (2 percent is fine)
  • salt, pepper, onion powder to taste
  • dash of nutmeg


Cut the ends off of the onions and peel. Place onions standing on bottoms, in a glass baking dish that will fit in the microwave. Add water, cover with waxed paper and cook on high 3 minutes. Test for tenderness and cook 3 minutes or more. if necessary.

In a saucepan, melt butter, and add flour to make a roux. Slowly add water from cooked onions, stirring to blend.

Add milk slowly, allow to cook stirring, over low heat until gravy thickens. Add salt, pepper, onion powder and dash of nutmeg. Blend.

Pour gravy over onions in the baking pan. If desired top onions with buttered bread crumbs. Place in a 325 degree F oven for 15 to 20 min or until top is lightly browned.


Source: my own version of creamed onions

By Nancy S. M. from Cross Lanes, WV

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