Onions were a cash crop for the early Amana people. When it was time to harvest onions, everyone helped. Did you know that an onion played a part in Bill Zuber’s early baseball career? The story goes that one day Bill was on the porch with his Aunt Marie who was cleaning onions when Cy Slapnicka stopped by. An informal baseball tryout happened when Cy picked an onion about the size and weight of a baseball and asked Bill to throw it at the barn door. The barn was about 250 feet away and the ball sailed over the top of the barn. A more traditional tryout followed which led to the beginning of Bill’s professional career! Who knew onions were so versatile?
2 cups small onions, peeled
3 tablespoons butter
2 tablespoons flour
1 tablespoon vinegar
Cream or half and half
Find some small onions about 1 inch or less in diameter. Peel and place in a large saucepan. Cover with water. Add a dash salt and boil until tender. Drain water and return onions to pan. In skillet, melt butter and stir in flour to brown. Stir in vinegar and just enough cream or half and half to form a thin sauce. Pour over onions and allow to slowly simmer until serving time.
Betty Christen, Amana
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.