Ingredients
- 12 small (1 cup) pearl onions
- 1 cup celery, diced
- 1/2 cup sliced almonds, toasted
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half and half
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon pepper
- Paprika, to taste
How to Make
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Step 1: Cook onions and diced celery in boiling water to cover 10 to 15 minutes or until the vegetables are tender; drain well.
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Step 2: Place vegetables in a lightly greased 2 quart casserole. Sprinkle with sliced almonds and Parmesan cheese. Set aside.
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Step 3: Melt butter in a havy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
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Step 4: Add salt and pepper; stir well. Pour the sauce over the onion mixture. Sprinkle with paprika. Bake at 350° for 30 minutes.
We hope you enjoy this recipe!
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