1985 ONIONS IN VERMOUTH CREAM SAUCE

2 jars whole onions, or fresh whole boiling onions
1 1/2 cups chicken broth or bouillon
3 tablespoons dry vermouth or dry white wine
1 cup cream
5 tablespoons butter
5 tablespoons flour

If using fresh onions, trim off ends and slip off loose skin. Onions are easier to peel neatly if you boil them first. Bring to boil in kettle of water, boil a minute or two, then remove from heat and let sit while water cools. That should be enough to cook the onions tender-crisp. Slip off the outer skin and place onions in casserole.

For sauce, melt butter, stir in flour, heat until bubbly, remove from heat, stir in chicken broth, vermouth and cream. Cook and stir until thickened. Season to taste with salt, pepper and if desired, a dash of cayenne.

Pour over onions. Cover and refrigerate. Onions may be reheated on top of stove in sauce, or baked at 350 degrees for about 20 minutes. Garnish with chives, a sprinkle of paprika or slivered almonds. Makes 6 to 8 servings. Note: Frozen peas may be added to the casserole. They do not need to be cooked first.