thanksgiving countdown: creamed onions

Heaven help me if I forget the creamed onions again! The last time I forgot them my kids gave me no end of grief, so I made sure they were at the top of the shopping list today.

When you shop, the sign usually says "white boiling onions" - and pick through for the smaller ones , which are preferred. They're also a pain to peel, but I can deal with it once a year for my beloveds.

I won't give any amounts, since it's the process that matters, rather than the weight. Take a small onion and, using a sharp knife, shave off most of the stem end ( not the twisty Hershey's kiss top), then trim the top. Cut one onion layer through the onion, then peel away the top layer with the onion skin. Continue until all the onions are trimmed.

Place the trimmed onions in a large saucepan with a bay leaf. Fill with water, so the onions are floating with about two inches of water below them. Bring to a boil, then simmer until the onions are tender, but not falling apart.

Using a strainer, drain the onions but save the onion water. Rinse out the cooking pot, then melt a tablespoon or more of unsalted butter. Whisk in a few tablespoons of flour, then add a cup or so of the onion water to the mixture, whisking all the while. Add a teaspoon or so of thyme, and whisk , whisk, whisk in some lowfat milk ( surprise! No cream!) until the mixture is creamy but thick. Add salt and pepper to taste, then add the onions and gently stir them so they're coated. Top with a little chopped parsley and serve alongside the turkey. Delicious!