Creamed Onions

 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.