Creamed onions from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 219) by Amanda Hesser

  • baby onions
  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted brine-cured turkey with wild mushroom stuffing; Turducken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 16, 2011

    p. 218 - I think these would be good w a roast chicken or guinea hen along w the porcini bread stuffing from this same book

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