2 pounds small white onions
4 tablespoons (1/2 stick) butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground cloves
2 cups light cream
1/4 cup chopped parsley
Peel onions (you can do it quickly if you cover onions with boiling water for several minutes, then drain). Cook in boiling salted water for 20 minutes or just until tender; drain and keep warm.
Melt butter or margarine in a small pan; stir in flour, salt and cloves. Cook, stirring constantly, just until bubbly. Stir in cream, continue cooking until sauce thickens and bubbles, 3 minutes.
Spoon cooked onions into heated vegetable dish; pour sauce over and sprinkle with chopped parsley.