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Serves – well, a lot of folks
A traditional holiday recipe. Almost always makes more than people want, but tastes great. If you have too much sauce, you get to lick it out of the pan.
1 ½ to 2 lbs small while boiling or pearl onions
2 cups cream
2 tbs dry sherry
¼ cup/50 g butter
¼ cup white flour
Salt and pepper to taste
¼ tsp dry mustard
2 tbs grated Parmesano Reggiano or Pecorino Romano cheese (optional)
½ tsp ground nutmeg
Paprika as garnish
1. 
Cut a shallow “X” in the root end of onions. Boil 3-4 minutes in water to cover. Drain, cool and slip of fskins. Place onions again in bouling salted water and cook until tender, 15-20 minutes. Drain and set aside.
2. Combine cream and sherry and heat until warm to the touch (microwave works fine).
3. Melt butter in large saucepan. Blend in flour and allow to cook for a minute or two. Slowly add cream/sherry mixture, stirring until it begins to thicken.
4. Stir in salt, pepper, mustard, nutmeg and cheese. Add onions,
5. Cook for about 10 minutes until onions are warm through. Garnish with sprinkled paprika.
Alternative serving suggestion: At Step 4, pour the mixture into a casserole or quiche dish and sprinkle with paprika. Bake at 350°F/175°C, uncovered, for 10 minutes or until bubbly.
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