SAUCY BRUSSEL SPROUTS (dot chapoton)

2 pkgs brussel sprouts

1/2 C chopped onions

2 T butter

1 T flour

1 T brown sugar

1 t salt

1/2 t dry mustard

1/2 C milk

1 C sour cream

1 T parsley

Wash and trim sprouts.  Cut large ones in half.  Cover and boil 10-15 minutes or until tender and drain.  Meanwhile, in medium sauce pan, cook onion in butter until tender, but not brown.  Stir in flour, brown sugar, salt, and dry mustard until blended.  Stir in milk.  Cook and stir until mixture thickens and bubbles.  blend in sour cream, but do not allow to boil.  Add sprouts and stir gently to combine.  Cook until heated through.