Some people like their onions buttered. Some like them steamed. Some like them sauteed and some like them deep-fried. Then some strange folk don’t like them at all. Some like them once a year on their Thanksgiving table.

Buttered and creamed seem to be disliked by a large number of people yet were a retro favorite and have been making a comeback recently.

Buttered Onions

Peel off outer skin from 2-lbs. walnut-size onions and pierce several times with a skewer. If they are quite large, cooking time may be shortened by cutting in quarters. Drop into two quarts of boiling salted water and cook moderately fast, uncovered, from 20 to 30 minutes, or until onions are barely tender when pierced with a fork. Drain and add 2 or 3 tablespoons melted butter.

Creamed Onions

To make creamed onions, add to buttered onions 1 cup thin cream; or substitute 2 cups thin or medium white sauce for the butter, the last 5 minutes of cooking.