Cheesy Onions with Pecans (1964)

• 18 to 20 small onions
• 1/4 cup butter
• 1/4 cup flour
• 1-1/2 cups milk
• 1/2 cup water
• 1 cup shredded cheese
• 1/2 cup chopped pecans
• 1-1/2 tspns salt

Place onions, 1/2 water, and 1 teaspoon salt in 1-1/2 quart saucepan. Cover and bring to a boil over high heat. Reduce heat, and simmer for 15 minutes or until tender. Drain well.

Melt butter in another saucepan, and stir in flour to make a smooth paste. Add milk and remaining 1/2 teaspoon salt.  Cook until thickened, stirring constantly. 

Add cheese, and stir until melted. Add onions and heat through, stirring gently.  Place in serving dish; sprinkle pecans over onions. Serves 6  to 8. 

More "Lost" Onion Recipes

Old-Style San Francisco French Onion Soup (1884)

White House Scalloped Onions (1887)

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs Juanita Patton of Inola High School in Inola, Oklahoma.)