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• Ingredients
• 3 onions, sliced
• 1/2 cup celery, sliced
• 4 Tbsp. butter, divided
• 2 Tbsp. flour
• Salt and pepper
• 3/4 cup milk
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped pecans

Preheat oven to 350 degrees F.

In a skillet, melt 2 Tbsp. butter. Stir fry onions and celery in butter until tender. Set aside.

In a saucepan over medium heat, melt 2 Tbsp. butter. Stir in flour, salt, and pepper. Stir until the flour mixture is bubbly. Gradually stir in milk. Bring to a boil and cook, stirring, for a couple minutes until the sauce is thick. Stir the sauce into the onion and celery mixture until well coated. Pour into an ungreased baking dish. Sprinkle with Parmesan and pecans. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serves 4 as a side dish.

NOTES: You can use the same skillet to bake the dish in as you used to stir-fry the onion mixture. I’ve done it that way many times. This is a half recipe of the original, so feel free to double this if you like. If you do that, it fits a 9×13″ pan or a large oven-proof skillet. The onions really reduce in volume as they cook, so if I’m eyeballing this I have to tell myself to “add more onions!” The recipe originally appeared in the Oct/Nov 2000 issue of Taste of Home magazine.