In a saucepan over medium-low heat cook the bacon until it turns slightly brown and crisp, 10 to 13 minutes. Transfer the bacon using a slotted spoon to a paper towelâ€“lined plate. Remove excess fat from pot leaving just a tablespoon. Return to medium heat and add onion. Add a dash of salt, let it caramelized, stirring frequently, until onion is translucent and slightly browned, for about 20 minutes adding a tablespoon beef broth at a time, singe flour, mix until well combined. Add the remaining beef broth until it simmer, Add the remaining ingredients except the milk, cream, butter, half parmesan, half bacon and parsley. Bring to simmer, adjust the taste, set aside.