Ingredients

• 1 1/3 pound small (1 1/2-inch) onions
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1/8 teaspoon ground cloves
• 2 tablespoons chopped fresh flat-leaf parsley

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Instructions

1. Cut off tip and root ends of onions. Peel, quarter, then separate onion layers. Cook onions in boiling salted water to cover in a 2-quart saucepan until tender, 15 to 20 minutes, and drain in a colander. Melt butter in saucepan over moderate heat. Add flour and cook, whisking, 1 minute. Add cream in a slow stream, whisking, and simmer, whisking, until thickened, about 2 minutes. Add onions, cloves, and salt and pepper to taste and gently simmer 5 minutes. Stir in parsley.