Rome Family Cookbook
By Mary Rome Funk

Instructions

Cover onions with boiling water. Add salt. Cook until tender.
Drain, saving liquid.
Mix dry milk and flour and add to the liquid saved from onions, add water or reg. milk to make 4 C.)
Add part of liquid and beat until smooth. Add oil, and remaining liquid.
Cook over low heat or boiling water until slightly thick. (About 15 minutes,) stirring as necessary to prevent sticking and lumping. Combine with onions, and reheat.
Serves 6