2 lbs. sm. onions, (or canned onions)
3 tbsp. butter
3 tbsp. flour
1 1/2 tsp. seasoned salt
Salt
1/4 tsp. ground thyme
Dash of cloves
Dash of white pepper
2 c. milk
1 c. grated sharp Cheddar cheese
2 tsp. parsley
2 tbsp. chopped pimento
1/4 c. buttered bread crumbs
Paprika

Peel onions and cook in small amount of boiling salted water until just tender. Drain and place in 2 quart casserole. Melt butter over low heat. Add flour and seasonings. Stir until well blended. Gradually stir in milk; cook stirring constantly until thickened. Remove from heat; blend in cheese, pimento and parsley. Pour over onions; top with bread crumbs and sprinkle with paprika. Bake in moderate oven at 350 degrees about 20 minutes until brown. Makes 6 servings.