Creamed Onions and Sage

Yield

10 cups

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24 small: onions

12: fresh mushrooms, sliced

4 tablespoons: butter

2 tablespoons: all-purpose flour

2 cups: half-and-half cream

1 teaspoon: salt

2 teaspoons: dried sage

2 teaspoons: lemon zest

2 teaspoons: lemon juice

4 tablespoons: chopped fresh parsley

1 dash: paprika

Peel onions a trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).

Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.

Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.

Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.

Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

Calories: 91 kcal

Carbohydrates: 10 g

Cholesterol: 15 mg

Fat: 5.2 g

Fiber: 1.6 g

Protein: 2.1 g

Sodium: 147 mg

10 cups

0

0

24 small: onions

10: fresh mushrooms, sliced

4 tablespoons: butter

2 tablespoons: all-purpose flour

2 cups: whole milk

1 teaspoon: salt

2 teaspoons: dried sage

2 teaspoons: lemon zest

2 teaspoons: lemon juice

4 tablespoons: chopped fresh parsley

2 pinches: paprika

Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).

Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.

Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.

Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.

Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

Calories: 249 kcal

Carbohydrates: 34 g

Cholesterol: 28 mg

Fat: 10.8 g

Fiber: 5.8 g

Protein: 6.8 g

Sodium: 552 mg