24 sm. white onions, peeled
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
Few grains pepper
1 c. canned chicken broth
1 c. light cream
3 tbsp. grated Parmesan cheese (optional)
1/4 c. chopped fresh parsley
Pimento strips

Place onions in a large saucepan; add boiling salted water to cover. Cover and simmer over moderate heat about 30 minutes or until fork-tender. Drain well. Melt butter in a medium-size saucepan over moderate-low heat; stir in flour, salt, and pepper. Gradually stir in chicken broth and cream and cook, stirring constantly, until thickened and smooth. Stir in Parmesan cheese, if desired, and pour mixture into a 1 1/2 quart casserole. Cool. Store, covered in refrigerator until ready to use. Heat oven to 350 degrees and bake, covered, for 10-15 minutes, stirring once or twice. Arrange pimento strips on top of casserole and bake 10 minutes longer or until heated through and sauce bubbles. Makes 8 servings.