Baked Vidalia Onions In Sherried Cream Sauce

Recipe from Oxmoor House

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Ingredients

  • 6 large Vidalia onions, peeled, sliced, and parboiled
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 2/3 cup sherry
  • 2 (2.5-ounce) jars sliced mushrooms, drained
  • 1/4 cup chopped pimiento
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese

Preparation

  1. Place onions in a 12- x 8- x 2- inch baking dish, and set aside.
  2. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sherry, mushrooms, pimiento, salt, and pepper; pour sauce over onions.
  3. Bake, uncovered, at 350° for 25 minutes. Sprinkle cheese over top of sauce; bake an additional 5 minutes or until cheese melts.
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