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Creamed Onions

  Peel the onions. Cook in the water with the salt for about 15 minutes until tender. Drain well, and combine with the white sauce. Top with Browned Butter.
Browned Butter:
 
Melt the butter in a large pan over medium-low heat. After it has melted, stir occasionally until the butter begins to brown. Be sure to remove from the heat before it burns, or it will lose its flavor. It should be a rich nut-brown color.

Serves 6

1 lb. tiny white onions, or large sweet onions, cut in quarters
1 c. water
2 t. salt
1 c. thin white sauce
3 T. Browned Butter.
Browned Butter:
1/2 lb. butter

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