Creamed Pearl Onions
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Half and half cream||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
In a Dutch oven or large kettle, bring 6 cups water to a boil.
Add pearl onions; boil for 10-15 minutes or until tender.
Drain and rinse in cold water; peel and set aside.
In a saucepan, melt butter.
Stir in flour, salt and pepper until smooth.
Gradually add broth and cream, stirring constantly.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Stir in parsley, cheese and onions.
Pour into an ungreased 1-qt baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 15 minutes; stir.
Top with pimientos if desired.
Bake, uncovered, 10 minutes longer or until bubbly and heated through.