Creamed Onions

Author: Jane
Serves 6

2 cups half-and-half or light cream 2 Tbs. dry sherry
1/4 cup unsalted butter or margarine 1/4 cup flour
2 Tbs. grated Parmesan cheese 1/4 tsp. dry mustard
pinch of grated nutmeg salt and white pepper to taste
1 (16-oz.) jar onions, drained 1/4 tsp. paprika

In small saucepan, heat half-and-half and sherry just to simmering; set aside.

In 2-qt. saucepan, melt butter; add flour and cook, stirring constantly, 1 minute.  (Make a roux.)
Gradually whisk in half-and-half mixture.  Stir over medium heat until sauce thickens.  Stir in cheese, mustard, nutmeg, salt and pepper.
Add onions to sauce; pour into quiche pan or 9 or 10-inch pie pan.  Sprinkle with paprika.

(Recipe can be made one day in advance to this point, covered and refrigerated.)

Bake at 350 degrees, 10 minutes, uncovered, until sauce is bubbly.

(For made-ahead casserole, remove from refrigerator 1 hour before baking; bake uncovered 20-25 minutes at 350 degrees.)

Notes and Variations

Doubling the recipe results in about half again as much sauce as needed for 2 jars of onions -- so if doubling the sauce, use three jars of onions!  Or plan on fondue.

Onions (not Aunt Nellie's) were crisper than we hoped; consider parboiling them or baking longer, or try using genuine Aunt Nellie's brand.


Sunday newspaper ad for Aunt Nellie's Onions, November 1999.  Presumably copyright Seneca Foods; no infringement intended.