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Onions in Cream Sauce Recipe

Preparation Method:

Peel 2 pounds small onions. In 1 ½ -quart casserole micro-cook onions in 2 tablespoons water, covered, till tender, 10 minutes. Drain; set onions aside. In same dish micro-melt 2 tablespoons butter 30 to 40 seconds. Blend in 2 tablespoons all-purpose flour. Stir in 1 cup milk; 1 teaspoon instant chicken bouillon granules; 1 teaspoon Worcestershire sauce; ¼ teaspoon dried marjoram, crushed; and dash pepper. Cook, uncovered, 1 minute; stir every 30 seconds. Stir in onions. Cook, covered, till hot, 3 minutes, stirring once. Blend ¼ cup of the sauce into ½ cup dairy sour cream; stir into onions. Top with 2 tablespoons toasted slivered almonds (see tip below). Dash with paprika. Makes 5 or 6 servings.

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