White Cream Sauce

3 tablespoons minced onions

1/2 cup chicken broth -- defatted

2 cups nonfat milk

1/3 cup all-purpose flour

1/2 cup dry white wine

1 teaspoon chicken soup base

salt and white pepper -- to taste

3 tablespoons Parmesan cheese -- freshly grated

Cook onion and broth in saucepan until liquid evaporates.

In a small bowl, whisk flour with milk. Add to pan with onions and whisk, cooking until sauce begins to thicken. Add wine, soup base, and season with salt and pepper. Blend in Parmesan cheese, and cook over low heat for 2 to 3 minutes, until well blended.