Scalloped Onion & Almond Casserole Dale Armbruster

20 small pearl onions 1/2 tsp. ground pepper

6 Tbsp. butter 1 tsp. Tabasco

4 Celery stalks, chopped 2 1/2 cups Half & Half

5 Green onions chopped 2/3 cup sliced blanched almonds

5 Tbsp. flour 1/2 cup grated Parmesan cheese

1 tsp. Salt

Parboil onions & skim. Melt butter in 12 inch skillet and add celery - cook 5 minutes. Add Pearl onions and green onions and stir to blend. Stir in flour until combined and cook 3-4 minutes stirring. Blend in salt, pepper, Tabasco and slowly stir in half & half and cook about 5 minutes. Then fold in almonds and cheese. Pour into buttered 1 1/2 qt. baking dish and bake in 350 oven until bubbly and lightly browned (about 25 minutes).