12 sm. winter white onions, peeled and thick sliced or 24 whole pearl onions, peeled
3 tbsp. butter, melted
2 tbsp. flour
1 1/4 c. milk or half and half
1/4 tsp. salt
Dash of white pepper
1/4 c. cooking sherry
1/4 c. blanched slivered almonds

Parboil onions until tender. Melt butter, add flour and make roux. Add milk or cream and cook until thickened. Season to taste and carefully add sherry.