Creamy Eggs and Sweet Onions

• 2 12 lbs small boiling onions, peeled
• 4 tablespoons butter
• 4 cups milk
• 12 cup flour
• 12 hard-boiled eggs
• salt and pepper

1. Cut each onion in half lengthwise through stem; then cut each half into thin slices.
2. In a 5-quart Dutch oven over medium heat, melt butter; add onions and cook, stirring, until soft but not browned, about 25 minutes.
3. In a 2-quart pot over medium heat, scald milk but DO NOT BOIL.
4. Gradually stir flour into the onion mixture until well blended; slowly pour in hot milk and cook, stirring, until sauce boils and thickens.
5. Slice eggs 1/2 inch thick and reserve about 10 slices to garnish the top of the dish.
6. Gently stir remaining egg slices into the sauce; season to taste with salt and pepper and spoon the mixture into a large, warm, rimmed platter.
7. Garnish with reserved egg slices.

boiling onions, butter, milk, flour, eggs, salt

Taken from www.food.com/recipe/creamy-eggs-and-sweet-onions-86081 (may not work)