2 jars whole onions
1/2 c. chicken broth or bouillon
3 tbsp. dry vermouth
1 c. cream
5 tbsp. butter
5 tbsp. flour

For Sauce: Melt butter, stir in flour heat until bubbly. Remove from heat, stir in chicken broth, Vermouth and cream. Cook, stirring until thickened. Season to taste. Pour over onions and bake at 350 degrees for 30 minutes.

Garnish with paprika and slivered almonds. Frozen, uncooked peas may be added to casserole before cooking.