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   Ingredients :
2 lb 12 oz (1.200 k) small onions (1 inch / 3 a 4 cm), peeled and quartered
3 tablespoons unsalted butter
3 tablespoons flour
1 cup heavy cream
1 cup milk
teaspoon ground cloves
5 tablespoons parsley leaves, chopped
Grated bread crumbs (browned)
Grated Parmesan cheese


Separate onion layers and cook in boiling salted water to cover until soft. Drain in a colander. Melt butter in a saucepan and stir in flour. Gradually add cream and milk in a slow stream, whisking until mixture thickens. Add onions, clove, salt and pepper. Cook over low heat and add parsley. Transfer to a heatproof serving dish and sprinkle over with bread crumbs and parmesan cheese. Heat before serving.
        8 servings
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