• 1 stick unsalted butter
  • 2 extra-large yellow Bermuda onions, peeled and thickly sliced (about 1/4 inch)
  • 2 cups coarsely sliced celery (about 1/2 inch long)
  • 3 tablespoon flour
  • 1 1/2 cups whole milk, heated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon black pepper
 Melt 3 tablespoons butter in a large, heavy skillet. Sauté the onions, stirring until crisp-tender. Remove to a side dish.

Blanch the celery in lightly salted, boiling water for 3 minutes. Drain and refresh in cold water.

Drain thoroughly and add to the onions.

Make the sauce: Melt 3 tablespoons of butter in a heavy saucepan and stir in 3 tablespoons flour. Cook, stirring for 2 minutes; do not brown. Add the milk, whisking until sauce thickens. Season with salt and pepper and fold into vegetable mixture.

Spoon into a shallow, 2-quart baking dish.

To make the topping:  Melt the remaining 2 tablespoons of butter in a heavy saucepan. Stir in the paprika and stir for a minute or two.

Toss in breadcrumbs and stir to coat well with butter.

Remove from heat and add the parsley, salt and pepper.

Sprinkle the topping over the vegetables.

Bake in a preheated 350-degree oven for about 25 minutes or until bubbly and hot through.

Serves 8 to 10.