Saute onion in butter until tender. In a large pot, make a bechemel sauce with the butter, flour and milk and a pinch of salt, stir constantly as it thickens so it comes out smooth and creamy.
Add the remaining ingredients (except for the freshly grated parmesan cheese)to sauce and cook on medium heat for 1-2 hours or place into a crockpot and cook on low for the day.
When ready to serve, top with 1 tablespoon freshly grated parmesan cheese and enjoy!
Serve with your favorite bread.
Originally Submitted
8/15/2010
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