- Cook broccoli and onions in boiling salted water till tender, about 10 minutes; drain.
- In saucepan, melt the first 2 tablespoons butter; blend in flour, salt, and a dash pepper. Add milk all at once; cook and stir till bubbly. Blend in cream cheese till smooth. Remove from heat; stir in wine. Fold in vegetables.
- Transfer mixture into a 1 1/2-quart casserole dish. Bake, uncovered, in 350 degrees F oven for 30 to 35 minutes. Sprinkle almonds over top.