Creamed Onions

2 (10oz) bags pearl onions
1½-2 Tbsp flour
1 c milk, milk and light stock, light stock, or light stock and cream.
¼ c chopped parsley
2 Tbsp sherry (optional)
¼ tsp paprika
A dash of cloves
Salt and pepper to taste

Steam the onions unpeeled until tender (10-15 min). Peel onions and set in serving dish; reserve steaming liquid.
In a medium sauce pan, melt the butter over low heat. Add the flour, still over low heat, stirring constantly for 3-4 minutes until well blended and the taste of raw flour has vanished. Slowly stir in the milk/stock/cream until smooth. Add parsley, sherry, paprika and cloves. (If sauce is too thick, loosen with a little of the onion water.) Season with salt and pepper to taste.
Add sauce to the onions to and toss to combine. There may be more sauce than is needed.

This dish can be made in advance and warmed in a chaffing dish or crockpot on low heat.