18 white onions, same size
2 tbsp. butter
3 tbsp. curry powder
2 tbsp. flour
2 c. milk, scalded
1/2 c. light cream
1/2 tsp. thyme
1/2 tsp. marjoram
Salt, white pepper

Cook onions in skins in boiling salted water until tender. This will take 15 or 20 minutes, depending upon size of onions. Drain an slip off skins.

Melt butter and stir in flour and curry powder. Cook for 5 minutes or more over low heat. Add the hot milk, stirring constantly, and cook until smooth. Continue to cook, over low heat, until reduced by half, stirring occasionally. Season to taste with salt, pepper and the herbs. Thin with cream to desired consistency. Combine with onions and heat together.