Creamed Onions with Cloves


  • 48 small white onions
  • salt
  • 4 tablespoons butter
  • 8 whole cloves
  • 1 teaspoon sugar
  • freshly ground black pepper
  • 1 level tablespoon flour
  • ½ pint cream
  • freshly grated parmesan


Peel onions and cook in boiling salted water, uncovered, until almost tender. Drain, and rinse in cold water.

Melt 3 tablespoons butter in a large frying pan or casserole. Stick 8 onions with cloves. Add all the onions to the melted butter; sprinkle with sugar and cook over a low heat, shaking pan frequently, until onions are golden brown on all sides.

Transfer onions and pan juices to a shallow baking dish; season to taste with salt and freshly ground black pepper. Melt remaining butter in a small saucepan; add flour and stir until smooth. Add cream and cook, stirring constantly, until sauce is thick. Pour sauce over onions; sprinkle with freshly grated Parmesan and bake in a moderate oven (375°-M4) for 15 to 20 minutes.