Instructions: Peel the onions, place them in a saucepan and cover with salted water.

Simmer until just tender. Drain off liquid into a bowl. Set onions and liquid aside separately. In a medium saucepan melt the butter. When it foams stir in the flour. Cook gently, stirring for 2 minutes, then add cream.

Cook and stir until thickened. Add 1 1/2 cups of reserved onion liquid.

Cook for another few minutes. Add salt and pepper to taste. Add the onions. Serve hot.

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