This dish is always a hit at Thanksgiving, but can also accompany a steak or roast beef.

1 pkg. fresh pearl onions or 2 cans sm. onions
1/4 c. butter
1 tbsp. cornstarch
1/2 c. milk or half and half
1/4 c. cream sherry
1 tsp. garlic powder
1 tsp. parsley
1/2 tsp. lemon pepper
Salt and pepper to taste

1. Peel and cook fresh onions in small amount of water (enough to cover) until tender, about 15-20 minutes.

2. Melt butter in small saucepan under low heat. Add cornstarch and stir until smooth. Add milk, sherry and spices. Cook and stir frequently until sauce is thick and creamy.

3. Drain onions and add to sauce. Stir gently to coat. Serve while hot. Serves 4.