2 lbs. sm. white onions
5 tbsp. butter
1/4 c. flour
2 c. hot milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. sharp cheese, grated
1/4 c. pimiento, chopped
1/4 c. parsley, chopped
1/2 c. bread crumbs

Peel onions and cook in salted water for 15 minutes or until tender. Drain onions; place in a greased casserole. Melt 4 tablespoons butter in saucepan; blend in flour. Cook, stirring. Bring to a boil; cook for 5 minutes, stirring constantly with wire whip. Add salt and pepper. Stir in cheese until melted. Add pimiento and parsley. Mix well. Pour over onions. Melt remaining butter. Combine with crumbs. Sprinkle crumbs around edge of casserole. Bake at 375 degrees for 15 minutes. Serves 8.