6 lg. white onions
1 c. water
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
2/3 c. cream
2 egg yolks
Parmesan cheese
Buttered crumbs

Cut onions 1/2 inch thick. Cook in salted water until just tender (not mushy). Drain liquid and save. Place onions in casserole. Cook butter, flour and salt. Add onion liquid plus enough water to make 1 cup. Stir constantly and as sauce thickens, stir in egg yolks mixed with cream. When thick, pour over onions, sprinkle with cheese and crumbs. Heat at 350 degrees until brown.