1 lb. sm. onions (bite-size)
3/4 c. chicken broth
1 bay leaf
3 tbsp. butter
3 tbsp. flour
1/2 c. liquid from cooking onions
3/4 c. half & half or milk
1/4 tsp. freshly grated nutmeg

Drop each onion in boiling water for 30-60 seconds, drain and immediately place in cold water. Trim off either end, and the skin should slip off. Cut a cross through the root end of the onions. Put onions, chicken broth and bay leaf into a saucepan; bring to a boil, cover and reduce heat to cook slowly until onions are tender, stirring occasionally. The amount of time depends upon the size of the onions. If they are about 3/4 inch, it should take about 15 minutes. Drain, saving the cooking liquid.

In a heavy medium-size saucepan, melt butter and stir in flour. After ingredients bubble, cook over medium heat for 3 minutes. Remove from heat and gradually stir in the 1/2 cup liquid and cream or milk. Stir constantly until mixture boils and thickens. Add cooked onions, nutmeg and reheat to serve. Makes 4-6 servings.