1 bunch (about 1 1/2 lb.) broccoli, cut into 2-inch flowerets
1/2 c. finely chopped onion
2 tbsp. butter
3 tbsp. all-purpose flour
2 c. milk
1/4 c. grated Swiss cheese
1/2 tsp. salt
1/8 tsp. white pepper
Dash of nutmeg
1/4 c. grated Parmesan cheese
1/4 c. fine, dry white bread crumbs
2 tbsp. melted butter

Cook broccoli in boiling salted water for 5 minutes or until almost tender.r Refresh under cold water. Drain well.

In medium saucepan, saute onion in butter 3 minutes. Add flour, stir constantly over low heat for 1 minute. Add milk, whisking constantly. Cook over medium-high heat, whisking constantly, for 5 minutes. Mixture will thicken. Stir in Swiss cheese, salt, pepper and nutmeg.

Coat bottom of 1 to 1 1/2 quart casserole dish with sauce. Arrange broccoli over sauce. Pour remaining sauce over broccoli. Combine Parmesan cheese and bread crumbs. Sprinkle over casserole. Drizzle with melted butter. 4 servings.