2 pounds white onions (about 24)
4 tbs. butter or margarine
4 tbs. flour
1 cup milk
¾ cup light cream
½ tsp. salt
Pepper to taste
1 tbs. sherry (optional)

Peel onions, cook the onions in boiling, salted water until tender (about 20 minutes). Drain well.

While the onions are cooking, make the cream sauce. Melt the butter in a 2-qt. saucepan over low heat. Stir in the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the milk and cream. Return to the heat and bring to a boil, stirring. Lower the heat and simmer for 3 to 5 minutes. Stir in the salt, pepper, and sherry.

Pour the sauce over the drained onions.

Note: If you would like to serve them from a casserole, place the cooked, drained onions in a shallow 1-1/2 qt. casserole. Pour the sauce over the onions. Sprinkle ½ cup of shredded Swiss cheese and 1 tablespoon of grated Parmesan cheese over the top. Bake the casserole at 400 degrees F. for 20 minutes or until the cheese melts and browns and the sauce is bubbly.