Creamed Onions

Directions

1. 1
   Fill a large stock pot with water and heat to a rolling boil.
2. 2
   Add unpeeled onions and blanch for about 3 minutes.
3. 3
   Drain and allow onions to cool.
4. 4
   Re-fill stock pot with water and again heat to boiling temperature.
5. 5
   Peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
6. 6
   Add the onions to the boiling water and cook until fork tender but not mushy.
7. 7
   Meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. Continue to cook and stir about one more minute, until sauce has thickened.
8. 8
   Combine the fork tender cooked onions with the sauce and sprinkle with paprika.