Creamed Onions - cooking recipe

Ingredients

4 lb. small white onions
1/2 c. margarine or butter
1/3 c. all-purpose flour
3/4 tsp. salt
1 1/2 c. half and half
1/4 c. cream sherry (optional)
paprika

Preparation

About 45 minutes before serving:
In a 6-quart Dutch oven or saucepot over high heat, heat onions and 1-inch water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes until onions are fork-tender.
Drain onions, reserving 1/2 cup cooking liquid.
In same Dutch oven over low heat, melt margarine or butter; stir in flour and salt until blended.
Gradually stir in reserved onion liquid, half and half and cream sherry; cook, stirring constantly, until mixture is thickened and smooth. Return onions to Dutch oven; heat through.
Spoon onions and cream sauce into serving bowl; sprinkle with paprika.
Makes 16 servings.