Creamed Onions II

By: Maureen

"My mother always included this dish at our Thanksgiving and Christmas dinners, and there was never any left over."

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Original Recipe Yield 8 servings

Cut ends off onions and place in a large pot of water. Bring to boil; remove from water and cool slightly. Slip skins off and return onions to water. Simmer until tender.
In a saucepan, melt butter and gradually stir in flour until smooth. Cook over low heat for 5 minutes, stirring constantly.
In a separate saucepan, scald half and half, gradually whisk into butter mixture. Add nutmeg, salt and pepper sauce; add onions and cook until thick and smooth.