2 lbs small white boiling onions, peeled
4 tablespoons butter, unsalted
4 tablespoons flour
2 cups milk
1/2 cup heavy cream
1/2 package onion soup mix
paprika, and parsley for sprinkling
salt and pepper, to taste

Place in a medium saucepan and cover with boiling water, leaving for several minutes.

Cut away top and bottom portion leaving as much as possible.

Peel skin and top layer of onions and slice a criss-cross on each of the stem ends with a sharp knife so that the onions will be less likely to split and fall apart.

In a medium saucepan add onion soup mix, and boil onions uncovered until tender, for about 30 minutes. Water will reduce, do not add more water.

Remove onions using a slotted spoon and set aside. Reduce remaining liquid until only 1 cup remains.

In a small bowl, combine milk, cream and flour, stirring until smooth. Stir mixture into water in saucepan and cook over low heat until thick.

Add onions to sauce in pan, add butter; cover until ready to serve. Taste and adjust seasonings, adding salt and pepper, if desired; if too thick, stir in milk. Do not allow to boil.

Sprinkle each serving with a little paprika, and fresh parsley, if desired

Submitted by: CM