1/2 cup butter
1 cup all-purpose flour
1 cup milk
1/2 cup onions, finely chopped
1/4 cup salt
1 cup heavy cream
1/2 teaspoon dried parsley
1/2 teaspoon dried sage
In a large bowl, cream together butter, flour, and milk. Strain milk, mixing with onions, salt, cream, and parsley. Remove pastry from pan (does not tear). Carefully roll pastry into 3/4 inch rounds with a rolling pin. Place on a large serving platter and refrigerate at least 4 hours before serving.