36 sm. white onions (peeled)
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
Pepper as needed
1 c. chicken broth
1 c. light cream (half and half)
1/4 c. Parmesan cheese
1/4 c. chopped fresh parsley
1/2 c. fresh red pepper, cut into strips
Dash sugar

Boil onions in water with salt. Cover and cook until tender; drain. Melt butter; blend in flour, salt and pepper, stirring constantly until thickened.

Gradually stir in chicken broth and cream; cook, stirring, until thick and smooth. Stir in cheese and parsley; blend well. Remove from heat and pour over cooked onions. Place red peppers over top of sauce. Cover and store until needed. Reheat slowly, keeping covered.