Creamed onions, a holiday mainstay, seem to have lost respect. We’d restore their honor by developing a recipe that was neither sour nor bland.
WHY THIS RECIPE WORKS
The problem with creamed onions (small white onions in a creamy sauce) is that they’re often underseasoned, slippery “boiling” onions the size of golf balls, bobbing in a pasty, gloppy sauce. To compound the problem, blanching and peeling f...