Traditional Creamed Onions


1 (16 oz.) jar

Whole Onions, drained

2 cups

half-and-half or light cream

2 tbsp.

dry sherry

0.25 cup

unsalted butter

0.25 cup

all-purpose flour

2 tbsp.

grated Parmesan cheese

0.25 tsp.

dry mustard

1 pinch



salt & ground white pepper (or to taste)

0.25 tsp.



Original Recipe Makes 6 Servings

Preheat oven to 350oF. In small saucepan, heat half-and-half and sherry just to simmering; set aside. In 2-quart saucepan, melt butter; add flour and cook, stirring constantly, 1 minute. Gradually whisk in half-and-half mixture; stir over medium heat until sauce thickens. Stir in cheese, dry 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 10 minutes, uncovered, until sauce is bubbly. (For made-ahead casserole, remove from refrigerator 1 hour before baking. Bake uncovered 20 to 25 minutes at 350oF.)