Vegetable
1.36kg / 3lb Small Onions
455ml / 16fl oz Vegetable (or Chicken) Stock
235ml / 8fl oz Milk
60ml / 2fl oz Dry Sherry
90g / 6 tbsp Flour
45g / 3 tbsp Butter
15 / 1 tbsp Fresh Parsley, chopped
Freshly grated nutmeg
Salt and Pepper, to taste
Peel the onions and trim the ends.
Place the onions in a saucepan and with the chicken stock.
Bring to a boil, simmer for 10 minutes, the onions should be just tender.
Remove the onions using a slotted spoon and transfer to a casserole dish.
Preheat oven to 190°C: 375°F: Gas 5
Add the milk and sherry to the stock and allow to simmer.
Mix the butter and flour to form a paste.
Very gradually add the paste a little at a time, stirring (whisking) to prevent lumps forming.
When the sauce is thickened, pour over the onions, add a little freshly grated nutmeg.
Bake for about 40 minutes.