Cook unpeeled whole onions in salted water with cloves until tender, about
25 minutes. Meanwhile, combine remaining ingredients and mix until smooth.
Drain onions well and discard cloves. Trim root ends and slip off skins.
Heat sauce, sturring constantly, until thickened. Add cooked onions and
heat. Makes 8-10 servings.
Recipe by: Butter Buds Posted to MC-Recipe Digest V1 #683 by L979@aol.com
on Jul 21, 1997
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