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 white boiling or onions
2 cups cream
2 tbsp dry sherry
¼ cup/50 g butter
¼ cup white flour
Salt and pepper to taste
¼ tsp dry mustard
2 tbsp grated Parmigiana Reggiano or Pecorino Romano cheese (optional)
½ tsp ground nutmeg
Paprika as garnish
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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