Onion Pudding

2 eggs, separated
3 cups of chopped onions
1/2 dried teaspoon of thyme
1/2 dried teaspoon of sage
1/2 dried teaspoon of rosemary
1 1/2 tablespoons of butter
1 1/2 tablespoons of flour
1 1/2 cups of milk
3/4 cup of fine bread crumbs, unseasoned
Salt and freshly ground black pepper to taste
Chopped fresh parsley to taste

Pre-heat the oven to 350 degrees F.

Beat the egg whites until peaks form; set them aside.

Lightly beat the egg yolks; set them aside.

Place the chopped onion, the thyme, the sage, and the rosemary in a small amount of lightly salted water. Bring this to the boil and cook until the onions are tender. Drain the onions.

In another saucepan, melt the butter and stir in the flour. Cook, stirring constantly for 1 minute. Gradually add the milk, stirring constantly, until it all thickens.

Add the drained onions to the sauce plus 1/2 cup of the bread crumbs, and lightly beaten egg yolks. Season with the salt and the pepper. Fold in the egg whites.

Turn this mixture into a buttered 1 1/2-quart casserole and sprinkle all with the remaining 1/4 cup of bread crumbs.

Bake for 35 to 45 minutes or until the casserole sets and is golden.

Before serving, sprinkle the casserole with the chopped parsley.