Scalloped Vidalia Onions

Sweet onions in creamy sauce with a hint of sherry are a great side dish for a special dinner and is great with any red meat.

4 lbs. Vidalia onions, trimmed and quartered
Cooking spray
1-1/2 tsp. olive oil
2/3 cup dry sherry
1 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup milk
1/4 cup (1-oz.) Gruyère cheese
3/4 tsp. salt
1/4 tsp. black pepper

Preheat the oven to 400*F.

Place onions in a 13x9" baking dish coated with cooking spray. Drizzle with olive oil, tossing to coat. Bake for 40 minutes, stirring halfway through cooking time. Remove from the oven. Drizzle sherry over onions, stir to combine. Bake an additional 40 minutes, stirring once.

Melt butter in small saucepan over medium heat. Add flour, stirring with a whisk until smooth. Gradually add milk, stirring with a whisk until blended, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add cheese, salt and pepper, stirring until smooth.

Pour milk mixture over onions, stirring to combine. Bake for 20 minutes or until mixture is thick and beginning to brown on top. Let stand 10 minutes before serving.

Makes 8 servings