Place onions in a saucepan with water. Cover and simmer for 10 minutes. In
a double boiler, melt the butter and stir in the flour and seasonings. Add
bouillon cubes and stir in milk gradually. Add cheese, saving a few
Tablespoons to spread on top. Stir constantly until mixture is very thick.
Place toast in a buttered 2 quart casserole dish and cover with drained
onions. Pour sauce over them and sprinkle with cheese. Bake at 350° for 20
to
30 minutes. Yield: 6 servings.
MARGARET WINDSOR CLARK
(MRS. WILLIAM)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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