4 lg. sweet onions, sliced
2 c. milk and 2 c. water
4 hard cooked eggs, chopped
2 sm. bunches celery, diced
4 lg. beets, cooked, peeled and thinly sliced
2 tsp. Dijon mustard
1 tsp. sugar
1/2 c. olive oil
1/4 c. cider vinegar

Boil onion slices in milk and until tender. Drain and chill onions. Chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil, blending well, and then stir in vinegar. Toss the onions with celery and beets, spoon dressing over and mix gently. Let stand in refrigerator for several hours before serving.