36 sm. boiling onions
1 tsp. salt, divided
1/4 c. butter
1/4 c. plus 1 tbsp. flour
2 c. milk
1/8 tsp. hot sauce
1/4 c. slivered almonds, toasted

Peel onions and place in a large saucepan. Cover with water, sprinkle with 1/2 teaspoon salt and bring to a boil. Reduce heat and cook 20 minutes or until tender. Drain well and place onions in a 2 quart casserole.

Melt butter in a heavy saucepan over low heat, add flour and remaining salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in hot sauce. Pour cream mixture over onions. Sprinkle with toasted almonds. Serves 8.