6 med. onions
1 (12 oz.) can whole kernel corn
2 tbsp. butter
2 tbsp. flour
1 c. milk
2 tbsp. chopped canned pimento
4 oz. American cheese, shredded
1/2 tsp. salt

Hollow the onions (leave a bottom in onions); chop center to make 1 cup. Fill onions with drained corn; set aside remaining corn. Place onions in 9x9x2 inch baking pan. Add 2 tablespoons water, cover and bake at 400 degrees for 1 hour.

Cook chopped onion in butter, stir in flour, salt and pepper. Add milk, cook and stir until thickened. Add reserved corn and pimento. Return to bubbling. Stir in cheese until melted. Place onions in serving dish. Spoon sauce over. Makes 6 servings.