Creamed Onions

2 cans (15 1/2 oz.) small white onions
2 Tbsp. butter
1 Tbsp. flour
1 1/4 cups milk
1/2 tsp salt
1/4 tsp mace
dash of pepper
1/4 cup dry bread crumbs

Drain the onions; reserve 1/2 cup liquid. Melt the butter in a medium
saucepan. Remove from the heat stir in flour until smooth. Gradually add
reserved onion liquid and milk. Bring the mixture to a boil stirring
gently for 1 minute. Add the onions, salt, mace and pepper. Heat
thoroughly and place in a 1 quart casserole dish. Sprinkle with bread
crumbs and place under the broiler for about 2 minutes, just enough to
brown the top.

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