First, boil the onions in a large pot of water with the skins on for about 45 minutes; or until soft.

Before you drain the water you boiled the onions in, save 4 cups and set aside.

Once the onions are cool, peel the skins off the onions by pulling out the root of the onion and the peel will come off very easily. Don’t cut the root off. You want the onion in tact. Set the onions aside.

In a separate pot add two sticks of butter at medium heat, once melted add 1 cup of flour and whisk continuously for 3-5 minutes.

Then, add in the onion water (add about 3 cups at first). Then, whisk continuously for another 3-4 minutes.

Add in 4 cups of half and half and bring the pot to a rolling boil. Once boiling, lower to a simmer and stir the contents together and simmer for about 10 minutes.

This recipe requires plenty of salt and even more cracked black pepper. So start with adding about 1 & 1/2 tsp of each. Then stir and taste. Add about a 1/2 tsp of nutmeg. Taste the seasoning and add more as needed.

If the creamed onions are too thick add more onions water. If they are too thin, add more half & half. But, I think they will turn out just right! Make it!!