- 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 RecipesOld-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.)