3 cans sm. white onions, drained
1/2 c. butter
1/2 c. flour
1 tsp. salt
Dash of pepper & Tabasco
2 c. chicken broth
2 c. light cream
6 tbsp. grated Parmesan cheese
1/2 c. chopped parsley
Pimento strips

Melt butter in skillet over medium-low heat. Blend in flour, salt, pepper, Tabasco, stirring constantly. Gradually stir in chicken broth. Blend in Parmesan cheese and parsley. Place onions in 2 quart casserole and add the sauce. Bake in 350 degree oven for 10 to 15 minutes. (Bake covered.) Garnish with pimento strips and bake UNCOVERED for 10 minutes longer.