|Small boiling onions||2 Pound, unpeeled (1 Kilogram, White Variety, About 1 1/2 Inches In Diameter)|
|Salt||3 1⁄2 Teaspoon (1 Tablespoon Plus 1/2 Teaspoon)|
|Unsalted butter||2 Tablespoon|
|All purpose flour||3 Tablespoon (Plain)|
|Milk||16 Fluid Ounce, heated (2 Cups Or 500 Milliliter)|
|Double cream||4 Fluid Ounce (1/2 Cup Or 125 Milliliter, Or Use As Needed)|
|Dry sherry||4 Tablespoon|
|Freshly ground pepper||To Taste|
|Chopped fresh parsley||3 Tablespoon|
Fill a saucepan three-fourths full with water and bring to a boil.
Add the onions and bring back to a boil.
Cover partially and cook for 2-3 minutes; drain, then plunge into cold water to cool.
Cut off the root ends; trim the stem ends if you like.
Slip off the skins, then cut a shallow cross in the root end. (The cross keeps the inner onion segments from protruding out the onion top during cooking.)
Return the onions to the saucepan and add water just to cover.
Add the 1 tablespoon salt and the cloves and bring to a boil.
Reduce the heat to low, cover partially and cook gently until just tender, 10-15 minutes.
Drain, discarding the cloves, and set aside.
In the same saucepan over medium heat, melt the butter.
Using a whisk stir in the flour.
When it bubbles, cook, while stirring, for 1 minute.
Slowly add the hot milk while whisking constantly.
Continue whisking rapidly until smooth and thickened, 2-3 minutes.
Whisk in the cream, sherry, the remaining 1/2 teaspoon salt and a little pepper.
Taste for seasoning.
If the sauce is too thick, add more cream to correct the consistency.
Add the prepared onions and reheat to just under a boil.
Transfer to a serving dish, sprinkle with the parsley and serve at once.