Remove the skins from the required number of onions. Place them in a saucepan and cover with cold water. Bring quickly to the boiling point and boil 5 minutes. Drain and cover with boiling salted water, let cook until tender, but not broken. Prepare a thin cream sauce as follows:

Melt 3 tablespoons butter in a saucepan, add 5 tablespoons flour, stir until smooth, then add 1 1/2 cups hot milk. Season with salt and pepper. Reheat onions in sauce, turn in hot serving dish and sprinkle with chopped parsley.