In a heavy pot, melt butter over low heat. Add flour, stirring constantly for several minutes to form a white roux, cooking the flour. Add onions to pot, continuing to stir. Cook until onions are soft and somewhat translucent, but do NOT brown. Add milk, cover and simmer 10 or 12 minutes. Season with salt, pepper, nutmeg and paprika.
To serve, in each bowl sprinkle 1 Tbsp Parmesan Cheese and 1 tsp parsley.
Serve with a bowl of small squares of bread (croutons) that have been browned in butter in frying pan. Roll fresh croutons in crushed herbs of choice, if desired. Offer Lea & Perrins Worcestershire Sauce.
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