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ONIONS IN CHEDDAR SAUCE




Source of Recipe


“The Doubleday Cookbook,” 1975


Recipe Introduction


Makes 4 servings


List of Ingredients





1-1/2 pounds small white onions, boiled and draine (reserve cooking water)
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon cinnamon
1/8 teaspoon mace
Onion cooking water plus enough evaporated milk to total 1-1/2 cups
1-1/4 cups coarsely grated sharp Cheddar cheese
1 teaspoon prepared spicy brown mustard
1 teaspoon ketchup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1 tablespoon cream sherry

Recipe



Keep onions warm. In a separate saucepan melt butter over moderate heat and blend in flour, cinnamon, and mace. Add the 1-1/2 cups liquid and heat, stirring constantly, until thickened. Mix in cheese and all remaining ingredients and heat, stirring, 1-2 minutes until smooth. Pour sauce over onions, heat 1-2 minutes longer, and serve. About 280 calories per serving.