24 sm. white onions
Pinch of salt
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. light cream
1/2 tsp. salt
Pinch of powdered cloves
1/3 c. chopped fresh parsley

Cover peeled onions with water and salt. Bring to boil. Reduce heat, cover, and simmer about 15 minutes or until tender. Drain thoroughly. Melt butter in saucepan. When melted, remove pan from heat and stir in flour. When mixture is smooth, stir in cream. Return to heat and simmer contents, stirring until thick and smooth. Remove from heat. Stir in salt, cloves, and parsley and combine with onions. Serves 6 to 8.