Onions, Wine-Laced Creamed Serves 6

Bring 4 qts water and .5 tsp salt to boil over med high heat. Add onions and cook until just tender, 10-15 min. Drain, reserving 2 cooking liquid. Meanwhile, melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, until bubbly, 3 min. Whisk in cream, reserved liquid and wine. Bring to simmer and cook until thickened, 5 min. (Can be made ahead. Cover sauce and onions separately and refrigerate up to 24 hours). Stir in onions, .5 tsp salt and pepper. Cook until heated through. Pour into 2 qt casserole w lid. Cover and bake 25 min (45 min if made ahead), until onions are tender. Sprinkle w parsley
Onion 2 lob pearl, peeled

Butter 6 T
Flour 0.5 c
Heavy Cream 2 c
Wine, White 3 T
Parsley 2
T minced fresh.