18 small white onions
3 tbsp butter
3 tbsp flour
1-1/2 cups milk
1/3 cup chopped parsley
1/4 tsp paprika
To prevent weeping, cook onions in their skins until tender, 20 minutes or longer. Drain and peel.
In saucepan melt butter, add flour and stir with wire whisk until blended. Meanwhile, bring milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is smooth and thickened. Add sauce to onions and reheat. Sprinkle with parsley and paprika.
add 1/2 cup grated sharp cheddar cheese to sauce before adding onions.
Saute 1/2 lb sliced mushrooms in butter and add to sauce with onions.
Stir 1 tsp or less of thyme into sauce and omit paprika.