us by a long-time Dlm shopper, Jay Hering.

Place the frozen onions in 2 cups of water and bring to a rolling boil. Cook for 3 minutes. Remove the onions from the cooking water and cool briefly under cold running water. Retain the cooking water. Cheese Sauce: Melt the butter in a small saucepan until it bubbles. Add the flour, stirring constantly until a smooth paste forms. Reduce the heat and cook gently for 3 or 4 minutes. Add the mustard. Whisk the cooked paste (roux) into the onion cooking water. Bring to a boil. Reduce the heat and add the coffee cream. Do not let this boil. Stir in the grated cheese and work until smooth. Place the cooked onions into a very lightly greased casserole. Cover with the cheese sauce and grate nutmeg on top. Cover and bake at 375 degrees for 25 minutes. Remove cover and brown for an additional 15 minutes at 400F. Makes 6-8 servings. Jmerrill@prodigy. Com