Copyright Thomas Saaristo  All Rights Reserved
Parmesan onion bake
6 medium Vidalia onions, sliced 1/4 inch thick
1 cup thinly sliced celery, include the fresh leaves
8 tablespoons butter, divided
1/4 cup flour
2 teaspoons House salt
Black peppercorns in a pepper mill
1 1/2 cups milk
1/3 cup grated Parmesan cheese
1/2 cup toasted chopped pecans

Heat oven to 350 degrees Fahrenheit

Heat a large skillet over medium high heat for 2 minutes. Add 3 tablespoons butter
and swirl to coat the bottom of the pan and turn the heat to medium low. When the
foam from the butter has subsided, add the onions and celery and cook until tender.
Remove from the pan with a slotted spoon and set aside

Melt the remaining butter in a sauce pan; stir in flour, salt and pepper until
smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until

Add the celery and onion to a 2 quart grain. Pour the sauce over the vegetables.
Sprinkle with cheese and top with pecans

Bake, uncovered, 22 to 25 minutes or until hot and bubbling