Ingredients
6
6 servings
- •24 small onions
- •10 fresh mushrooms, sliced
- •4 tablespoons butter
- •2 tablespoons all-purpose flour
- •2 cups whole milk
- •1 teaspoon salt
- •2 teaspoons dried sage
- •2 teaspoons lemon zest
- •2 teaspoons lemon juice
- •4 tablespoons chopped fresh parsley
- •2 pinches paprika
Instructions
- Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
- Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
- Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
- Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
- Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Nutritional Facts
Per 6 servings
- Calories: 249
- Carbohydrate: 34g
- Fat: 11g
- Fiber: 6g
- Protein: 7g
- Sugar: 16g
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