- 1 15 oz jar pearl onions drained
- 2 cups half and half
- 2 tablespoons sherry
- 1/4 cup flour
- 2 tablespoons parmesan cheese grated
- pinch nutmeg
- salt and pepper to taste
- 1/4 cup butter or margarine
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
In small saucepan heat half and half just to simmering. Set aside.
In 3 quart saucepan, melt butter; add flour and cook, stirring constantly for 1 minute.
Gradually whisk in half and half mixture; stir over medium heat until sauce thickens.
Stir in cheese, dry mustard, salt, and pepper.
Add onions to sauce, pour into casserole dish; sprinkle with paprika.
Bake, uncovered, at 350 degrees for 10 minutes or until sauce is bubbly.
Can be made ahead and refrigerated, then baked for about 15 minutes at 350 degrees. To double the amount, use 2 jars of onions and 1 1/2 sauce recipe.