Peel the onions and cut in quarters downwards. Stew them for 20 minutes in the milk. Pour into a bowl, and in the saucepan in which they were cooked make your roux as for white sauce. Add the onions in the milk slowly to it, stirring well, season and simmer for 2 or 3 minutes. If too thick stir in a little extra milk.
©1975 The Estate of Elizabeth Ayrton