24 small onions or pearl onions
12 sliced fresh mushrooms
1/4 cup butter
2 tablespoons flour
2 cups heavy cream or half-and-half
1 teaspoon salt
2 teaspoons lemon zest
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
Couple pinches papkrika
Peel and trim onions. Boil gently in salted water for about 30 minutes, until onions are tender.
Place the onions in a shallow, buttered casserole dish. Preheat oven to 350F.
Saute sliced mushrooms in butter. Stir in the flour, then stir in the cream, salt, 1/2 the lemon zest and all of the lemon juice. Stir over medium heat letting the sauce thicken.
Pour the mushrooms over the onions in the casserole dish. Bake for 20 minutes.
Serving suggestion: Garnish with chopped parsley, remaining lemon zest and pinches of paprika.
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