1 White Sauce I (quantity sufficient to cover; see notes)
1 Cracker crumbs, buttered (quantity sufficient to cover top)
Instructions
1. Prepare Boiled Onions in advance according to Farmer's Boiled Onions recipe. Allow to cool slightly until manageable.
2. Cut the boiled onions into quarters.
3. Butter a baking dish (approximately 1.5–2 qt / 1.4–1.9 L capacity, roughly 8×8 in / 20×20 cm; see notes on size estimate).
4. Place the quartered onions in the buttered baking dish in an even layer.
5. Prepare White Sauce I (a standard béchamel) and pour it over the onions to cover completely. Scalding: if the recipe directs it, scald the milk before making the sauce by heating it to just below a simmer, about 180°F (82°C), until a skin begins to form and small bubbles appear at the edges.
6. Toss cracker crumbs with melted butter to coat, then sprinkle the buttered cracker crumbs evenly over the surface.
7. Place the dish on the centre rack of an oven preheated to 425°F (220°C). Bake for 15–20 minutes, until the cracker crumbs are deep golden brown, the sauce is visibly bubbling at the edges, and a spoon inserted into the centre encounters no resistance from the crust.
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