December 1959
by James A. Beard
Yield: Makes 6 to 8 servings
1 1/2 cups Béchamel sauce
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1 cup cooked puréed onion
To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.
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