Scalloped Onions

12 medium onions

1½ T. butter

1½ T. flour

½ t. salt

Dash of pepper

1 T. parsley flakes

1 c. milk

Peel onion; cut in wedges and cook until almost tender. Drain well. Melt butter;

add flour and stir well. Add milk and cook until thickened. Add parsley flakes. Mix with drained onions. Put in a 1½ quart casserole. Bake at 350° for ½ hour.