Finely slice the onions. Heat the butter in a skillet and cook onion slices until translucent. Season with salt and pepper. Stir in flour and cook 2 to 3 minutes. Pour the milk into the onions stirring until thickened. Stir in the cream and the mustard and simmer, uncovered for 5 minutes, stirring often. Add the parmesan and stir to combine. Serve sprinkled with paprika Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Winkie2421@aol.com
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8|
|Calories from Fat: 143 (64%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 53.5mg||16 %|
|Sodium 90.1mg||3 %|
|Potassium 280.3mg||7 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 15.6g|
|Protein 3.3g||5 %|
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Calories per serving: 223
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