2 tbsp. butter
2 tbsp. flour
1 c. chicken broth or 1 chicken bouillon cube plus 1 c. water
1 (5 1/3 oz.) can evaporated milk
3 c. wedged Vidalia onions, parboiled
1/2 c. slivered almonds
1/2 tsp. salt
1/2 tsp. pepper
1 c. bread crumbs
1/2 c. grated cheese

Melt butter; stir in flour, then all broth, and evaporated milk. Stir constantly until mixture begins to thicken and is smooth. Add drained onions, almonds and seasonings. Pour into buttered 1 1/2 quarter casserole. Cover with crumbs and cheese. Bake at 375 degrees for 30 minutes.