2 cans (15 1/2 oz.) small white onions

2 tblsp. butter

1 tblsp. flour

1 1/4 cups milk

1/2 tsp salt

1/4 tsp mace

dash of pepper

1/4 cup dry bread crumbs

 

Drain the onions; reserve 1/2 cup liquid. Melt the butter in a medium saucepan.

Remove from the heat stir in flour until smooth. Gradually add reserved onion

liquid and milk. Bring the mixture to a boil stirring gently for 1 minute. Add the

onions, salt, mace and pepper. Heat thoroughly and place in a 1 quart casserole

dish. Sprinkle with bread crumbs and place under the broiler for about 2 minutes,

just enough to brown the top.