1 jar (15 oz.) Aunt Nellie's® Whole Onions, drained
2 c. half-and-half or light cream
2 T. dry sherry
1/4 c. flour
2 T. grated Parmesan cheese
pinch of nutmeg
salt and freshly ground white pepper to taste
1/4 c. unsalted butter or margarine
1/4 t. dry mustard
1/4 t. paprika

In a small saucepan, heat half-and-half and sherry just to simmering and set aside. In a (3 quart) saucepan, melt butter; add flour and cook, stirring constantly (1 minute). Gradually whisk in half-and-half mixture and stir over medium heat til the sauce thickens. Stir in cheese, dry mustard, nutmeg, salt and pepper. Add onions to the sauce and pour into a quiche pan or (9-10 inch) pie pan; sprinkle with paprika. Bake at 350° for 10 minutes, uncovered, til sauce is bubbly.
(makes approximately 6 servings)

Creamed Onion recipe is published in our April, 2005 Menu Minder.

You may like to try these other Vegetable side dish recipes below:

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