Creamy Baked Onions

By corlear

Ingredients

• 1/4 cup butter or margarine
• 1 1/2 pounds small whole white onions, peeled
• 1 1/2 cups sliced celery
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 3/4 cups heavy crem
• 2 tablespoons dry sherry
• 1/4 to 1/2 teaspoon Tabasco sauce
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

In large skillet melt butter; saute onions until lightly browned. Stir celery; cook 1 minute longer. Remove vegetables with a slotted spoon to a 3-quart casserole.

In same skillet stir in flour; cook 1 minute. Remove from heat. Gradually add heavy cream, stirring constantly.

Stir in wine and pepper to sauce. Return to heat. Cook over low heat, stirring, until mixture boils and thickens; stir in cheese.

Pour sauce over vegetables. Bake in a preheated 350° oven 30-40 minutes until onions are tender.