Almond-Crusted Croque Monsieur With English Tea Bechamel Sauce

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1 quart (32-ounces) whole milk, 1/4 cup reserved

1 English breakfast tea bag

2 tablespoons chopped fresh tarragon

2 tablespoons oil

2 tablespoons butter, plus 3 tablespoons for sauce

3 eggs

3 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 cup blanched, sliced almonds

1 baguette, sliced into 1/2-inch pieces

1 baked ham, sliced really thin

2 cups shredded sharp Cheddar or Swiss cheese

1/2 cup chopped yellow onion

2 tablespoons all-purpose flour

2 tablespoons grated Parmesan cheese

1/4 cup chopped fresh parsley

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