Coarsely chop six onions, discarding any outer layers that seem tough. Saute onions in 1/2 cube butter until translucent. Add some milk and let them simmer until done. Don't scorch. Add a cup of half and half. When fully cooked, make a paste of 6 T flour and melted butter. Add some milk from the onion pot to the thickening. Stir this into onions gradually until the sauce thickens. If all thickening is not needed, discard so that you have right consistency. Season well with salt or the other seasonings. Taste to see if you want more butter.
Actually, little whole onions would be the best but peeling them is for the birds.
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