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Thanksgiving: Savory Creamed Onions

Source of Recipe


Joan Deccio Wickham






List of Ingredients



• 3 lbs. small onions
  
• 10 mushrooms, sliced
  
• 4 Tbsp butter or margarine
  
• 2 Tbsp flour
  
• 2 cups half-and-half
  
• 3/4 tsp salt
  
• 3/4 tsp dried sage
  
• 1-1/2 tsp grated lemon peel, divided
  
• 2 tsp lemon juice
  
• 2 Tbsp chopped parsley
  
• Paprika
  






Instructions



1. Peel the onions and trim the tops and bottoms slightly. Boil gently in salted water in a covered saucepan 30 minutes, or until tender. Drain well.
   
   
2. Sauté mushrooms in butter 3 minutes. Mix in the flour. Stir in the half-and-half, salt, sage, 1 teaspoon lemon peel and the lemon juice. Cook, stirring, over medium-high heat until the sauce boils and thickens.
   
   
3. Place the cooked onions in a shallow baking dish. Cover with the sauce. Bake in a preheated 350º F oven 20 minutes, or until heated through. Sprinkle with parsley, paprika and the remaining lemon peel.
   
   Makes 8 servings.