3 tbsp. reduced calorie butter
2 tbsp. grated onion
2 tbsp. all purpose flour
1/4 tsp. salt
1/4 tsp. white pepper
1 3/4 c. skim milk
1 tbsp. minced fresh parsley
1 bay leaf
1/2 c. (2 oz.) shredded Swiss cheese

Melt butter in a heavy saucepan over low heat; add onion and saute 3 to 4 minutes. Stir in flour, salt and pepper; cook 1 minute, stirring constantly (mixture will be dry).

Gradually add milk, parsley and bay leaf, stirring with a wire whisk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaf and discard. Add cheese, stirring until melted. Serve sauce over steamed asparagus, poached eggs or seafood. Yield: 1 3/4 cups (about 20 calories per tablespoon).