Creamed Onions

1. 1

   About 45 minutes before serving:

2. 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. 3

   Drain onions, reserving 1/2 cup cooking liquid.

4. 4

   In same Dutch oven over low heat, melt margarine or butter; stir in flour and salt until blended.

5. 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. 6

   Spoon onions and cream sauce into serving bowl; sprinkle with paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.