Finely slice the onions.
Heat the butter in a skillet and cook onion slices until translucent.
Season with salt and pepper.
Stir in flour and cook 2 to 3 minutes.
Pour the milk into the onions stirring until thickened.
Stir in the cream and the mustard and simmer, uncovered for 5 minutes,
stirring often.
Add the parmesan and stir to combine.
Serve sprinkled with paprika
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest by Winkie2421@aol.com <Winkie2421@aol.com> on
Novesday,, mber 26, 199
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!