Recipe from Susan Scherer
Creamed
Onions
Serves 6
1 pound
small yellow onions (larger than pearl onions)
2 cups
chicken stock
1 tablespoon
butter
6
tablespoons all purpose flour
1 cup half
and half
¼ cup dry
sherry
Salt and
freshy ground white pepper to taste
1/8 teaspoon
ground nutmeg
2
tablespoons chopped fresh parsley
Trim the
ends of onions and peel. Place the onions in a saucepan and add the chicken
stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender.
Strain, reserving the stock, and set the onions aside. Return the stock to the
pan and bring to a simmer.
In a small
frying pan, melt the butter and add the flour. Cook together to make a roux. Do
not brown. Add the roux to the hot stock and whisk until smooth and thickened.
Stir in the
half and half and sherry and simmer 2 minutes more. Add salt and white pepper
to taste, the nutmeg and parsley. Combine the cream sauce with the onion and
place in a small round ovenproof casserole. Bake in a preheated 375 degrees for
35 to 45 minutes until hot and bubble. Brown the top under the broiler, if you
wish.
