18-24 peeled white sm. onions, about 2 lb.
1/2 c. chicken broth or water
3 tbsp. flour
2 tbsp. butter
2 c. milk or milk and onion broth

Place onions in skillet with chicken broth, 2 tablespoons butter, salt, and pepper to taste and 1/8 teaspoon thyme. Cover and simmer very slowly, rolling onions in the saucepan from time to time from 40-50 minutes until tender.

Add more liquid if necessary. Drain, saving liquid. Make cream sauce by melting 2 tablespoons butter in pan, blend in flour and cook slowly until butter and flour froth together for 2 minutes. Gradually pour in heated milk, stirring. Boil for 1 minute. Remove from heat. Beat in salt and pepper to taste.

Add drained onions to white sauce. Simmer for 5 minutes or until warm.