Ingredients
3-4 lbs small boiling onions - use 3 or 4 1-lb bags frozen
onions
White Sauce Ingredients:
4 tablespoons butter
4 tablespoons flour
1/2 tsp salt
2 c milk
5 oz velvetta, cut into small pieces
Topping ingredients:
3 tablespoons butter
3/4 c finely crushed ritz or other buttery crackers
Preparation
Steam the onions in a small amount of water (a few tsp) until just tender - don’t over cook. Drain onions & put them in a butter casserole.
Melt the 3 tbsp butter for the topping and add cracker crumbs and stir to coat, then reserve.
Now make the white sauce by melting the 4tbsp of butter, add flour, stirring and cooking for 30 seconds but don’t brown. Add the milk stirring and cooking until thick. Add the cheese and stir until melted.
Pour the sauce over the onions in the casserole. Don’t stir! Sprinkle the buttered crumb topping over the top and bake at 350 degrees until hot and bubbly and lightly brown ~ 30 minutes.
