Creamed Onions

• 4 lb. small white onions
• 1/2 c. margarine or butter
• 1/3 c. all-purpose flour
• 3/4 tsp. salt
• 1 1/2 c. half and half
• 1/4 c. cream sherry (optional)
• paprika

1. About 45 minutes before serving:
2. In a 6-quart Dutch oven or saucepot over high heat, heat onions and 1-inch water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes until onions are fork-tender.
3. Drain onions, reserving 1/2 cup cooking liquid.
4. In same Dutch oven over low heat, melt margarine or butter; stir in flour and salt until blended.
5. Gradually stir in reserved onion liquid, half and half and cream sherry; cook, stirring constantly, until mixture is thickened and smooth. Return onions to Dutch oven; heat through.
6. Spoon onions and cream sauce into serving bowl; sprinkle with paprika.
7. Makes 16 servings.

white onions, margarine, allpurpose, salt, cream sherry, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421572 (may not work)