|Small onions||1 Pound|
|Water||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Chopped blanched almonds/Slivered blanched almonds||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoon)|
Pour boiling water over onions, let stand a few minutes, then drain and peel.
Combine 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 moderately hot oven (375°) for 25 minutes.