1/3 c. butter
1/3 c. flour
2 c. milk
2 c. light cream
1 tbsp. fresh lemon juice
2 1/2 tsp. salt
1/2 tsp. dried leaf marjoram
1/8 tsp. nutmeg
1/4 tsp. pepper

Melt butter in saucepan. Add onions, cover, and cook over low heat for 15 minutes, or until tender. Sprinkle with flour, stir in milk and cream. Add remaining ingredients. Cook, stirring constantly, until mixture thickens and comes to a boil.

BRUSSELS SPROUTS:

3 pt. fresh sprouts
3 qt. water
1 1/2 tsp. salt

Bring water and salt to boil. Add sprouts, boil uncovered 8 to 10 minutes, or until tender. Serve with onion sauce. Makes 8 servings.