Ingredients
- 3 lbs small white onions
- ⅓ cup margarine
- 8 oz medium mushrooms, halved (2 cups)
- ¼ cup flour
- 3 cups milk
- 1 tbsp dry sherry (optional)
- 1 tbsp salt
- ¼ tbsp paprika
- ¼ tbsp pepper
- ¼ cup chopped fresh parsley
Make it step by step
- In large pan, over high heat, bring onions and enough water to cover to boil.
- Reduce heat to low; simmer covered 30 minutes or until onions are tender.
- Meanwhile, in large skillet over medium heat, melt margarine; add mushrooms.
- Cook about 5 minutes.
- Stir occasionally until tender and lightly browned.
- With slotted spoon, remove mushrooms to bowl.
- Stir flour into drippings remaining in skillet until well mixed; over medium low heat, gradually stir in milk.
- Cook, stirring frequently until thickened and smooth.
- Remove from heat.
- Stir in sherry, salt paprika and pepper.
- Drain onions.
- Slip off skins.
- Add to skillet along with mushrooms.
- Over low heat, cook about 5 minutes.
- Stir constantly until vegetables are heated through and coated with sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.