2 lb. tiny boiling onions
2 c. water
1 c. white wine
1/2 tsp. salt
4 tbsp. butter
4 tbsp. flour
1 c. half & half cream
2 tbsp. chopped parsley
Dash of white pepper
3 tbsp. grated Parmesan cheese

Peel away outer skin of onions. Boil onions in water, wine and salt. Simmer uncovered for 20 minutes. Drain, saving liquid.

In a separate pan, melt butter, stir in flour, blend in cream and 1 cup reserved liquid, stirring constantly, until thickened. Add parsley, pepper and onions. Pour into a 1 quart greased casserole and sprinkle top with Parmesan cheese. Bake 25 minutes in 375 degree oven. Serves 8.