Serves: 6
Total Calories: 245

12 onions small boiling
3/4 cup water
1/4 cup butter or margarine
3 tablespoons flour
1/2 cup milk
1/2 cup half and half
1 teaspoon salt
1/8 teaspoon black pepper freshly ground
1 cup celery thinly sliced
1/2 cup almonds blanched, toasted
1/4 cup Parmesan cheese grated
1/8 teaspoon paprika

Barely slice off root end of onions and remove skins cut in half if too large. Place onions and water in medium saucepan cover and simmer until tender. Drain, reserving liquid. Melt butter or margarine add flour and stir for 3 minutes. Add milk, reserved onion liquid, and half-and-half. Stir until thickened add salt and pepper. Place onions and celery in layers in an 8-inch square baking dish. Carefully pour sauce over vegetables. Bake in a preheated 350° F oven until heated through and bubbly, about 15 to 20 minutes. Remove from oven add almonds and sprinkle with mixture of cheese and paprika. Place under broiler to brown serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 245
Calories from Fat: 155

More Recipes from the More Family Favorites Cookbook:
(Tomatoes And Cucumbers In Sour Cream) Rømmé med Tomater og Agurk
Baked Macaroni Loaf
Barbecued Beans
Buttered Spiced Apples
Candied Yams
French Fried Onion Rings
Fresh Corn Pudding
Green Bean Casserole
Macaroni And Cheese
Mashed Turnips
Onion And Celery Casserole
Rotmos (Rutabaga Casserole)
Spanish Rice
Surkaal (Norwegian Sweet And Sour Cabbage)