Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
18 small white onions
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon thyme
cup thick cream
teaspoon salt
teaspoon Worcestershire sauce
2 tablespoons finely chopped parsley
teaspoon paprika


In a medium saucepan, cook the onions in their skins in boiling water, about 20 minutes until tender and then drain. Cool slightly. Peel onions.

In a saucepan, melt butter or margarine. Add flour to the butter and stir with a wire whisk until blended.

Meanwhile, in another saucepan, boil milk with cream. Add salt and Worcestershire sauce and thyme. Add this milk mixture all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is smooth and thickened.

Add the onions to the sauce and heat through. Transfer onions to serving dish. Sprinkle with parsley and paprika.
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved