2 lbs. small white boiling onions
4 tablespoons butter
4-5 tablespoons flour
2 cups hot milk
1/2 cup heavy cream
pkg. Lipton onion soup mix
salt, to taste
paprika

In a small bowl, pour enough boiling water over onions to cover and allow to sit for 2 minutes. Drain and cover with cold water.

Using a sharp paring knife, cut away the top and bottom of each, removing as little as possible. Slip off the outside skin and the first layer of onion.

Pierce the root ends twice, forming a cross; this will help prevent the onions from bursting apart as they cook.

In a large saucepan, add 1/2 tsp. salt and the onions with boiling water to cover.

Simmer, uncovered, until the onions are tender when pierced with a fork and are tender through (about 30 minutes).

While the onions are cooking, make a smooth cream sauce of the flour (Wondra flour can be substituted), milk, and 1 tablespoon of the Lipton onion soup mix. Simmer until the sauce is very thick. Season to taste with salt and pepper (and maybe a little onion powder, grated onions, or sliced onions browned in butter may be added for extra flavor).

When the onions are done, remove them from the water using a slotted spoon, transferring them to a serving dish.

Bring the water the onions were cooked in to a rapid boil and reduce it to just about 1/4 cup. Add this to the sauce. Taste, adjust seasonings and pour over the onions in the serving bowl.

Submitted by: CM