Instructions: Cook onions, covered, in boiling salted water in a large saucepan until tender, about 15 minutes. Drain, reserving cooking liquid. Peel onions when cool enough to handle.

Melt butter in a large saucepan. Stir in flour, salt, pepper, and nutmeg; cook 2 minutes. Remove pan from heat; stir in milk and heavy cream until smooth.

Bring to a boil; lower heat; simmer about 5 minutes, stirring constantly until sauce is smooth and thick. Add onions, heat through. If too thick may be thinned with reserved cooking liquid.

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