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Creamed Onions

• 1 jar (15 oz.) Diamond A^® Whole Onions, drained
• 2 cups half–and–half or light cream
• 2 tbsp. dry sherry
• 1/4 cup flour
• 2 tbsp. grated Parmesan cheese
• Pinch of nutmeg
• Salt and freshly ground white pepper to taste
• 1/4 cup unsalted butter or margarine
• 1/4 tsp. dry mustard
• 1/4 tsp. paprika

In small saucepan, heat half–and–half and sherry just to simmering; set aside. In 3–quart saucepan, melt butter; add flour and cook, stirring constantly, 1 minute. Gradually whisk in half–and–half mixture; stir over medium heat until sauce thickens. Stir in cheese, dry mustard, nutmeg and salt and pepper. Add onions to sauce; pour into quiche pan or 9 or 10–inch pie pan; sprinkle with paprika. Bake at 350^oF, 10 minutes uncovered, until sauce is bubbly. Makes approximately 6 servings.