|Water||1 Cup (16 tbs)|
|Small onions||1 Pound|
|Brown sugar||1 Tablespoon|
|Butter||1⁄8 Pound (1/4 Cup)|
|Chopped blanched almonds||2 Tablespoon, may use slivered|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Pour boiling water over onions, let stand a few minutes, then drain and peel.
Combine the 1 cup water, brown sugar, salt, paprika, and pepper, and bring to a boil.
Add onions; cover and simmer for 30 minutes, or until onions are tender.
Drain off liquid and save.
Place onions in a greased 1 1/2-quart casserole.
Brown almonds in the butter; add flour and brown lightly.
Stir in the liquid left from cooking the onions, cook until slightly thickened, then add Worcestershire.
Pour over onions.
Cover and bake in a 375° oven for 25 minutes.