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In a medium saucepan, cook the onions in their skins in boiling water, about 20 minutes until tender and then drain. Cool slightly. Peel onions.
In a saucepan, melt butter or margarine. Add flour to the butter and stir with a wire whisk until blended.
Meanwhile, in another saucepan, boil milk with cream. Add salt and Worcestershire sauce and thyme. Add this milk mixture all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is smooth and thickened.
Add the onions to the sauce and heat through. Transfer onions to serving dish. Sprinkle with parsley and paprika.
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