Creamed Onions

• 2 pounds small white onions of equal size

• 6 to 7 cloves

• 1 tablespoon butter

• 2 tablespoons flour

• 1 cup onion stock

• ¼ cup heavy cream

• 1 teaspoon salt

• Garnish of finely cut parsley

1. Peel the onions and cut a cross into the root end of each to prevent the centers from slipping out while cooking.

2. Place the onions and cloves in a saucepan and pour in boiling water to a level about a half inch above the onions. Add the salt, and boil fairly briskly for 25 minutes.

3. With a slotted spoon, remove the onions to a hot dish and keep warm while you make the cream sauce.

4. Strain the cooking liquid from the onions and reserve.

5. Melt the butter in a small, heavy-bottomed saucepan and stir in the flour. Cook, stirring continuously, for 1 or 2 minutes.

6. Pour in 1 cup of the reserved onion liquid, and still stirring, cook 3 to 4 minutes.

7. Continue to stir as you add the heavy cream and let it heat through without coming to a boil. Add the onions, heat briefly, and transfer to a hot serving dish. Garnish with finely cut parsley.