Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Creamed Onions
- 3 lbs. small yellow onions, (larger than pearl onions)
- 2 cups chicken stock
- 3 tbsp. butter
- 6 tbsp. all-purpose flour
- 1 cup half and half
- ¼ cup dry sherry
- Salt and freshly ground white pepper to taste
- 1/8 tsp. ground nutmeg
- 2 tbsp. chopped fresh parsley
Trim the ends of the onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.
In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened. Stir in the half and half and sherry and simmer 2 minutes more. Add salt and pepper to taste, the nutmeg, and parsley. Combine the cream sauce with the onions and place in a small round ovenproof casserole. Bake in a preheated 375ºF oven for 35 to 45 minutes until hot and bubbly. Brown the top under the broiler, if you wish.
