A pound and a half of small white onions* (all less than 2" in diameter), sliced into rings and sauteed in 1 tablespoon of butter, with a little salt and pepper. A minced clove of garlic and two tablespoons butter added when they have softened and browned a little. Then a tablespoon of flour, and a minute later, a splash of good whole milk or cream, maybe a 1/4 cup. Let simmer a minute, top with a handful of good breadcrumbs** and broil a minute or two in the oven.
Not at all light, but creamy, sweet and deeply satisfying. Like onion rings, but with more onion and less crunch.
* Something about the freshness of spring onions makes them worth showcasing in their own dish. One could certainly make creamed onions with bigger onions; they would make a wonderful side dish in the fall and winter, but I used baby onions that I harvested from my garden. You can find similar onions in the farmers market throughout spring: small red or white bulb onions with the greens still attached. For this dish I removed the greens and will saved those that are tender enough to eat for another use (fried rice).
**A few years ago I laughed at my grandma when I caught her saving bread crumbs from bread she was slicing. Oops. Now, when I make sourdough bread, I slice it before freezing it, which leaves me with a smattering of surprisingly flavorful bread crumbs. I've taken to saving these in a mason jar in the pantry. As long as all the crumbs added to the jar are thoroughly dry, they'll keep at least until I find a use for them.