Onions a la Betty

Creamed Onions

By Betty McKenna/photo: Kelsey and Brenda

2 cups half & half

2 T Sherry

¼ cup butter

2 T flour

2-3 T grated Parmesan cheese

¼ t dried mustard

¼ t paprika

2 cups pearl onions, peeled (frozen are fine, thawed)

Preheat oven to 350 degrees. In small saucepan over low-medium heat, combine half & half and sherry, warm, and set aside. In medium saucepan, combine butter and flour to make a roux, brown slightly. Add the sherry mix to the roux and stir over medium-low heat until thick. Add cheese, mustard, and paprika, and stir. Add onions and combine. Place onion mix in small casserole dish, and bake for half an hour until hot and bubbly.