Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Onions: Pour the liquid off the onions and rinse with water, drain well. Put onions in a single layer in an 8 X 8 pan (or next larger size) that has been sprayed with Pam. Set aside. Topping: Crush the crackers and fry them in the 6 T. butter until browned. White Sauce: Mix together the dry mustard, salt and paprika (this helps to avoid lumps of mustard). Melt the 1/4 cup butter in a large saucepan, add flour to make a roux. Cook roux for about 1 minute then add the warmed half & half all at once. Cook over medium heat, stirring constantly. Add the mustard, salt & paprika and continue stirring until the white sauce has thickened slightly. Remove from heat. Pour the white sauce over the onions and bake, uncovered, for about 20 minutes at 350F. Add cracker topping to the onions and bake 10 minutes longer until they are bubbling around the edges. NOTE: Dont let the white sauce get too thick. Recipe by: Mother & Sunset Posted to EAT-L Digest by Winkie2421@aol.com on Novesday,, mber 26, 199
