|Small onions||2 Pound, peeled, cooked, and drained (About 20)|
|Seasoned salt||1 1⁄2 Teaspoon|
|Pepper||To Taste (Few Grains)|
|Cream||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Bread crumbs||3⁄4 Cup (12 tbs)|
Insert a clove in each cooked onion.
Add sugar to 3 tablespoons hot butter in a skillet and stir until blended.
Add a few onions at a time and cook until lightly browned, turning to glaze evenly.
Remove onions with a slotted spoon to a shallow baking dish.
Blend a mixture of flour, seasoned salt, and pepper into 2 tablespoons hot butter in a saucepan.
Heat until bubbly.
Stir in cream and chicken broth and bring to boiling; cook and stir 1 to 2 minutes.
Pour sauce over onions in baking dish.
Lightly brown bread crumbs in 2 tablespoons hot butter.
Sprinkle over creamed onions.
Heat in a 350Â°F oven 30 minutes.