Onions Au Gratin
1 lb small while white onions, or large onions sliced
2 tbsp butter
2 tbsp flour
1/2 cup cream or milk
salt and freshly ground pepper to taste
1/4 cup chopped parsley
1 cup coarse breadcrumbs, buttered, or 1/4 cup grated Parmesan cheese
Peel onions and boil them in lightly salted water until just tender. Drain well, reserving 1/2 cup cooking liquid.
Melt butter in saucepan, add flour and blend with wire whisk. Meanwhile, bring cream to a boil and add all at once to the butter-flour mixture, while stirring vigorously with the whisk. Add the reserved cooking water, salt, pepper and parsley.
Add onions to the sauce and turn the mixture into a casserole. Sprinkle with buttered crumbs or grated cheese, or mixture of both.
Brown under preheated broiler or, if the dish has been prepared ahead, bake uncovered in a preheated 375 F oven until heated through and brown on top.
Vegetables Au Gratin
Substitute any cooked vegetables such as peas, spinach or celery or a mixture of vegetables for part of the onions.