| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 18 | sm | White onions |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 1/2 | c | Milk; or use part cream |
| 1/3 | c | Chopped parsley |
| 1/4 | ts | Paprika |
INSTRUCTIONS
To prevent weeping, cook the onions in their skins until tender, 20 minutes or longer. Drain, cool slightly and peel. In a small saucepan or Micro dish, melt butter. Add flour and stir with a whisk until blended. Meanwhile bring the milk to a boil and add, all at once, to butter mixture, stirring vigorously with whisk until smooth and thick. Add onions to sauce and reheat. Sprinkle with fresh parsley and paprika. Can make ahead and reheat in Microwave just before serving. If using very small onions, cut sauce ingredients down by 1/3. Can do in Microwave. Variations: Cheese - Add 1/2 cup grated sharp Cheddar cheese to the sauce before adding the onions. Mushroom: Saute 1/2 pound sliced mushrooms and add to sauce with the onions. Thyme: Substitute 1 tsp. or less of thyme to sauce and omit paprika. Recipe by: New York Times cookbook Posted to EAT-L Digest by Winkie2421@aol.com <Winkie2421@aol.com> on Novesday,, mber 26, 199
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