Creamed Onions - cooking recipe

Ingredients

3 lb. white boiling onions
2 c. White Sauce

Preparation

Make X's in root end of onions.
Cover with boiling water, let stand a few minutes (about 5).
Drain.
Cover with cold, salted water.
Bring to a rapid boil and cook until tender.
Drain.
Cut off ends.
Slip skins off (pinch at stem end).
Can be prepared up to 24 hours before using.
Cover tightly and refrigerate.
Bring onions to room temperature.