LOUISVILLE HOT BROWN SANDWICH

1/3 cup butter or margarine
1/2 cup chopped onion
1/3 cup all-purpose flour
3 cups hot milk
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 eggs, well beaten
1/4 lb processed cheese, cut into chunks
1 tablespoon butter
4 strips bacon
8 slices bread
sliced cooked chicken
Parmesan cheese, grated
paprika
sautéed mushrooms (optional)
Melt 1/3 cup butter or margarine in heavy saucepan; add onion and cook until onion is clear.
Add flour and blend to make a smooth paste, using wire whisk if necessary to remove lumps.
Gradually pour in milk; add salt and pepper.
Cook until smooth, stirring frequently.
Stir in cheese, eggs and 1 tablespoon butter.
Continue to cook, stirring constantly, until just below boiling point.
Do not boil.
Remove from heat.
Fry bacon until crisp.
Toast bread; cut 4 slices in half, diagonally.
On each of four oven-proof plates, place one whole piece of toast and two diagonally sliced halves.
Place sliced chicken on top of toast; cover with sauce.
Add bacon (whole or crumbled); Parmesan and paprika.
Put under broiler until sauce begins to bubble.
Garnish with mushrooms.
Serve at once.