|Minced onion||1 Tablespoon|
|Pepper||To Taste (Few Grains)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cube||1|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Broccoli||1 1⁄2 Pound, cooked, drained|
Cook onion until soft in hot butter in a saucepan.
Blend in a mixture of flour, salt, pepper, dry mustard, and marjoram.
Heat until bubbly.
Add milk gradually, stirring constantly.
Add bouillon cube; bring to boiling and continue stirring.
Cook 1 to 2 minutes.
Remove from heat.
Add about 1/3 cup of the Parmesan cheese and stir until melted.
Arrange hot broccoli on a heat-resistant platter or in a shallow baking dish.
Pour sauce over broccoli and sprinkle with remaining cheese, then with paprika.
Broil about 3 inches from source of heat until cheese is melted and mixture is bubbly, about 4 minutes.