French Onion Soufflé

3 large spanish onions
3 cups water (about)
6 whole cloves
1 tablespoon ground thyme
4 tablespoons butter or margarine
4 tablespoons flour
1/3 cup milk
1/3 cup onion water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 eggs, separated

Peel and chop onions very fine. Boil until tender in the 3 cups water with cloves and thyme. Drain onions thoroughly. Make thick cream sauce with butter, flour, milk, onion water, salt, and pepper. Add onions to cream sauce. Blend in egg yolks well beaten. Then fold in stiffly beaten egg whites. Turn into buttered backing dish. Set in pan of hot water and bake in moderate oven (350F) about 50 to 60 minutes. Serve plain, with tomato sauce or any a la king mixture. Yield ; 6 servings.