Onions in Cream
Marian Matteson
Cover small unpeeled boiling onions with hot water, bring to a boil, and
remove from heat.
When cool enough to handle, peel them, scraping the root end.
Don't cut them, as they may fall apart
Cover the peeled onions with boiling water, adding 1 tsp of salt for
each quart
Cook until barely tender.
Drain and reserve water.
For each pound of onions (about 18 medium small ones) make a roux
with /4 cup each of butter and flour.
Add 3/4 cup of the onion water and 1 1/2 cups of cream.
Simmer for 10 minutes, and add 1/4 cup of white raisins that have
been plumped in 1/4 cup of hot sherry (add the sherry too!)
Correct seasoning, dash with paprika, and serve with pride!