Creamed Vidalia® Sweet Onions

2        pounds small G&R Vidalia® sweet onions
2        teaspoons salt
          water (just to cover)
3        tablespoons margarine
3        tablespoons flour
2        bouillon cubes (chicken or beef)
1½     cup milk
¼       cup chopped green pepper
2        tablespoons chopped pimento

Peel onions. Add salt and onions to boiling water. Cook slowly, uncovered until tender (about 20 minutes). Meanwhile, melt butter in skillet. Blend in flour and bouillon cubes. Add milk. Cook over medium heat, stirring constantly until mixture is smooth and thickened. Add well-drained onions to sauce. Keep mixture hot until ready to serve. Yields 6 servings.