Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Small; white onions, peeled |
¼ cup | Butter |
¼ cup | Flour |
½ teaspoon | Salt |
2 cups | Milk |
1 cup | Grated cheese |
¼ teaspoon | Pepper |
¼ cup | Chopped pimiento |
¼ teaspoon | Parsley flakes |
¼ cup | Bread crumbs |
1 tablespoon | Butter; melted |
Boil onions and salt in enough water to cover for 15 minutes. Drain and place in 2-quart casserole. Melt ¼ cup butter in saucepan; stir in flour.
Gradually add milk and cook 3 minutes, stirring. Add cheese and cook 5 minutes. Remove from heat and add pepper, pimiento and parsley. Pour over onions. Combine crumbs with 1 tablespoon butter and sprinkle over top. Bake at 350 for 20-25 minutes or until golden.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .