2 pts. Brussels sprouts or 2 (10 oz.) pkgs. frozen Brussels sprouts
1 lb. sm. white onions, peeled
2 tbsp. butter
2 tbsp. flour
2 c. milk
Salt & pepper

1. Cook Brussels sprouts and onions in boiling salted water until tender, about 15 minutes; drain; cover to keep warm. If using frozen sprouts, follow label directions.

2. Melt butter in a medium size saucepan; stir in flour. Cook, stirring constantly until mixture bubbles; cook 1 more minute. Remove from heat; slowly stir in milk. Return to heat; cook, stirring constantly until sauce is thickened and bubbly, about 5 minutes. Pour over Brussels sprouts and onions, stirring gently just to coat well; add salt and pepper to taste.