1 lb. sm. whole white onions
2 tbsp. parsley
2 tbsp. flour
1/2 c. cream or milk
Salt & pepper to taste
1/2 c. Cheddar cheese
1/4 c. Parmesan cheese, grated

Peel onions and boil them lightly until tender; drain well, reserving 1/2 cup cooking liquid. Melt butter. Add flour and blend with a wire whisk.

Meanwhile, bring cream to a boil and add all at once to butter-flour mixture while stirring vigorously with the whisk. Add the reserved cooking water, cheese, salt, pepper and parsley. Add onions to the sauce and turn into a casserole. Sprinkle with grated cheese. Bake uncovered at 375 degrees until heated through.

Variation: Substitute any cooked vegetable such as peas, celery or a mixture of vegetables.