Sweet Onion Pudding

3 cups coarsely chopped Sweet Onions
1/2 teaspoon poultry seasoning
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups milk
3/4 cup fine dry bread crumbs, unseasoned
2 eggs, separated
salt and pepper
chopped parsley for garnish

Separate eggs. Beat egg whites until stiff peaks form; set aside. Lightly beat egg yolks; set aside. Place onions and poultry seasoning in a small amount of salted water; bring to a boil. Boil until onions are tender; drain.

In another saucepan, melt butter and stir in flour. Gradually add milk; cook, stirring constantly, until thickened. Add drained onions, 1/2 cup bread crumbs, and slightly beaten egg yolks. Season with salt and pepper. Fold in stiffly beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/4 cup bread crumbs. Bake at 350° for about 35 to 45 minutes, or until set. Sprinkle onion pudding with chopped parsley. Serves 4.