Melt butter over medium flame. Whisk in flour and cook, whisking, for 2 - 3 minutes, or until it just begins to turn golden, but not brown.
Whisk in milk, then stir in stock, salt and as big a pinch of cayenne as you like. Continue stirring while liquid warms, but do not allow to boil. Never let milk boil.
Stir in grated onion, nutmeg and shredded spinach. Simmer gently for 15 - 20 minutes. Add a friendly squirt of lemon juice to brighten flavors.
Top each serving with grated cheese, garnish with fried onion and a sprig of parsley.
May be served hot or chilled.
Contributor: pat ciesla
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