Comte Stuffed Onions

8 med. onions, peeled and parboiled

1 cup cooked, drained mixed vegetables

1 cup grated Comte cheese

1 cup med. white sauce

Salt, pepper, melted butter

White Sauce:

2 tbsp. butter

1 1/2 to 2 tbsp. flour

1 cup milk or light stock and cream

Parboil the onions and remove the center leaving the root end intact. Dice the center and add it to the mixed vegetables. Prepare the white sauce by melting the butter, then stirring in the flour over low heat for 3 to 4 minutes until well blended and there is no raw flour taste. Slowly stir in the milk. Simmer and stir the sauce with a wire whisk until it has thickened and is smooth and hot. Add the cup of grated Comte cheese to cooked, drained mixed vegetables. Fill the onions and place them in a buttered baking dish. Sprinkle some Comte cheese on the top of each onion. Bake at 350F until tender and browned.

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Cajun Country -- New Iberia, Louisiana