Vermont Community Newspaper Group
4 cups of pearl onions (frozen)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
3/4 cup half-and-half
3/4 chicken broth
1/4 minced fresh parsley
3 tablespoon grated parmesan cheese
In a saucepan melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil, cook and stir for 2 minutes until thickened. Stir in parsley, cheese and onions.
Pour into a container and serve.
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