2 eggs, beaten
1 c. whipping cream, whipped
1 tsp. celery seed
1 1/2 tsp. salt
1/2 c. white vinegar
1/2 c. sugar
1/8 tsp. pepper

Beat eggs. Blend in remaining ingredients. Cook in double boiler over simmering water until custardy. Slice 2 large Spanish onions. Soak in 3/4 cup vinegar and 3/4 cup water for 4 hours. Drain well. Pour sauce over.