Hell With the Lid Blown Off

by Donis Casey

  This is really good with chopped apples cooked in the dressing, or sliced and pan fried in butter as an accompaniment.

  Creamed Onions

  If you’re into onions, this is one of the most delectable side dishes ever conceived.

  Here is the original recipe as handed down in the family:

  Boil the onions until tender, then pour off the water and add a teacup full of milk, a piece of butter the size of an egg, pepper and salt. Stir in a heaping tablespoon of flour until it is creamy, then let it all boil up once and serve it hot in a nice dish.

  Here is the recipe interpreted for those of us who don’t know exactly what we’re doing:

  3 medium onions or half a dozen small onions

  (or a couple of handfuls of pearl onions)

  3 tablespoons of butter

  2 tablespoons of flour

  1/4 tsp salt

  Pepper to taste

  1 1/3 cups of milk

  1 cup of shredded cheese, if desired

  If you are using very small onions, cut off the top and bottom and remove the first layer of skin. If you are using large onions, peel and quarter them. Put the onions in cold salted water to cover, bring to a boil, and boil until almost tender. Length of boiling time depends on size. Usually about ten minutes for small onions. They will start to look opaque. You can stick a sharp knife into one to see if they’re done. Drain off the water. In a saucepan, melt a hunk of butter, blend in flour, salt and pepper, and stir until smooth. Add the milk all at once and stir until thickened and bubbling. If you desire, you can add about a cup of shredded cheese to the roux right at the end and stir until blended. Stir in the drained onions and heat through.

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