Pecan Sherried Onions
|Small white onions||1 Pound|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry sherry||1 Tablespoon|
|Pecans||1⁄4 Cup (4 tbs), chopped|
Cook onions in boiling salted water for 15 to 20 minutes or until tender; drain.
Melt butter in large saucepan; blend in flour and salt.
Add milk all at once; cook, stirring constantly, over high heat until mixture is smooth and thickened.
Blend in sherry.
Add onions; heat through.
Serve topped with pecans.