ONION SOUFFLÉ
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of flour, stir until smooth, and then add gradually 1 cup of milk, and season with paprika and salt. Let boil, then add ½ cup of stale bread crumbs, 1 teaspoon of chopped parsley, 1½ cups of cold boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix them gently through the onion mixture with a fork. Put in a buttered baking dish, or in individual cases, sprinkle fine crumbs on top, and bake about fifteen minutes to slightly brown before serving.