2 pounds small white onions
4 tablespoons butter
4 tablespoons flour
2 tablespoons onion soup mix
2 cups hot milk
1/2 cup heavy cream
Salt and white pepper, to taste
Paprika

Place onions in medium saucepan. Cover with boiling water, and allow to stand several minutes. Drain, cover with cold water until onions are cool enough to handle.

Using a sharp knife, pare away the tops and bottoms. Strip off skin. Cut an X across the bottom of each onion to prevent splitting. Return to saucepan, add half teaspoon salt and cover with boiling water. Simmer uncovered until tender, about 30 minutes.

To make sauce: Melt butter in a separate saucepan. Add two tablespoons onion soup mix. Simmer over low heat for 5 minutes. Blend in flour and hot milk until smooth. Season to taste with salt. Do not boil.

When onions are tender, drain. Stir cream into sauce and pour over onions.

Serve.

Submitted by: CM