Scalloped Peanuts and Onions

This was a Thanksgiving favorite growing up in Tidewater Virginia. I can't confirm, but it was my understanding that it was a colonial Virginia dish. Mom cooked it on the stovetop over low heat--my job was to stir (I sampled frequently). I've adapted it to a microwave version that is easier and needs less attention,

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups milk (whole preferred, 2% OK)
• 1  cup  cocktail peanuts (more is OK)
• 1  cup  coarsely chopped onion (more is OK, I use yellow but use your favorite)

Directions

1. Place butter in 6 cup glass measuring cup and microwave at full power for 45 seconds or until butter is just melted.
2. Whisk in flour, salt, and pepper and microwave at full power for 30 seconds.
3. Whisk in milk and microwave at full power for 6 minutes, stirring well every 2 minutes.
4. Stir in peanuts and onions (equal amounts) and microwave on 30-50% (microwaves vary) for approximately 15 minutes or until the peanuts and onions are slightly softened but not mushy. Stir in more milk if the sauce gets too thick.
5. Stir in salt and pepper to taste.
6. Serve warm (leftovers and good cold or warm).