Sprinkle with chopped parsley just before serving.
Peel onions and carefully cut a small “x” in the root end of each. Place in kettle, cover with water, bring to a boil, and cook 10 to 15 minutes, until tender. Drain. Heat butter in heavy skillet. Blend in flour with a whisk and stir until well mixed. Slowly add chicken stock and cream, stirring until blended, and simmer 10 minutes, stirring occasionally. Add onions, heat for 5 minutes, and serve. Mixture can be kept warm in 250 degrees F oven for 15 to 20 minutes.