Creamy Winter Onions

1.36kg (3lb) Small Onions
455ml (16fl oz) Vegetable (or Chicken) Stock
235ml (8fl oz) Milk
60ml (2fl oz) Dry Sherry
6 tbsp Flour
3 tbsp Butter
1 tbsp Fresh Parsley, chopped
Freshly Grated Nutmeg
Salt and Pepper, to taste

Peel the onions and trim the ends.
Place the onions in a saucepan and with the chicken stock.
Bring to a boil, simmer for 10 minutes, the onions should be just tender.
Remove the onions using a slotted spoon and transfer to a casserole dish.
Preheat oven to 190°C: 375°F: Gas 5
Add the milk and sherry to the stock and allow to simmer.
Mix the butter and flour to form a paste
Very gradually add the paste a little at a time, stirring (whisking) to prevent lumps forming.
When the sauce is thickened, pour over the onions, add a little freshly grated nutmeg.
Bake for about 40 minutes.

VegetableRecipes

Creamy Winter Onions

Vegetable
Recipes