2 lb. tiny boiling onions, peeled
2 c. water
1/2 tsp. salt
1 c. half & half
White pepper to taste
1/4 c. flour
1 c. white wine
1/4 c. melted butter
2 tbsp. chopped parsley
3 tbsp. grated Parmesan cheese

Combine onions with water, wine and salt in saucepan. Simmer for 20 minutes or until onions are tender. Drain, reserving liquid. Blend flour into butter in saucepan. Stir in half & half and 1 cup reserved cooking liquid. Cook until thickened, stirring constantly. Stir in parsley, onions and white pepper. Spoon into 1 1/2 quart baking dish. Sprinkle with cheese. Bake at 375 degrees for 15 minutes. Serves 8.