| 2 cups half-and-half or light cream | 2 Tbs. dry sherry |
| 1/4 cup unsalted butter or margarine | 1/4 cup flour |
| 2 Tbs. grated Parmesan cheese | 1/4 tsp. dry mustard |
| pinch of grated nutmeg | salt and white pepper to taste |
| 1 (16-oz.) jar onions, drained | 1/4 tsp. paprika |
In small saucepan, heat half-and-half and sherry just to simmering; set aside.
In 2-qt. saucepan, melt butter; add flour and cook, stirring constantly,
1 minute. (Make a roux.)
Gradually whisk in half-and-half mixture. Stir over medium heat
until sauce thickens. Stir in cheese, mustard, nutmeg, salt and pepper.
Add onions to sauce; pour into quiche pan or 9 or 10-inch pie pan.
Sprinkle with paprika.
(Recipe can be made one day in advance to this point, covered and refrigerated.)
Bake at 350 degrees, 10 minutes, uncovered, until sauce is bubbly.
(For made-ahead casserole, remove from refrigerator 1 hour before baking;
bake uncovered 20-25 minutes at 350 degrees.)
Onions (not Aunt Nellie's) were crisper than we hoped; consider parboiling them or baking longer, or try using genuine Aunt Nellie's brand.