Onions In Cream
|White onions||24 Small|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Half and half||1 Cup (16 tbs)|
Cover peeled onions with cold, salted water and bring to a boil.
Reduce heat and cook slowly until onions are tender when tested with a fork.
Melt butter in a saucepan, add flour a little at a time, stir until smooth, and cook over a low heat for several minutes.
Stir in half and half and continue cooking, stirring constantly, until sauce is smooth and bubbly.
Remove from heat, stir in salt, cloves, and parsley.
Combine with onions.