Boil medium sized onions tender, chop them up quickly, put them into cold water while you make half a pint of white sauce, then put a half saltspoonful of white pepper in it; drain the onions, add them to the sauce, and if you have it, a little cream; let them cook together ten minutes and serve.

If you have the white sauce ready when the onions are chopped, you need not throw them into cold water; it is only to prevent them getting dark in color.