Here's a variation that was passed down through my husband's family. Use 1 lb of boiling onions instead of the pearl onions. I blanch for 3 minutes and then cut off the root so the outside peels off easily. I then boil the onions until tender in lightly salted water. I make the Wondra White sauce and add a little mild cheddar and dry mustard. Put the onions in a casserole dish, pour the sauce on top and sprinkle a light layer of bread crumbs. I'll do this part in advance and then bake uncovered until heated throughout.
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