<p><span>Heat butter in medium saucepan over medium-low heat until melted and foaming. Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes Using whisk, add flour; cook, whisking occasionally, until well blended, about 2 minutes. Increase heat to medium high. Gradually add heated milk, whisking until smooth. Bring milk mixture to simmer. Simmer, whisking constantly, until thickened, about 4 minutes. Whisk in chorizo and cook 1 minute more. Remove pot from heat and whisk in Manchego, Adobo and parsley. Transfer milk mixture to bowl; chill until completely cold and set, at least 1 hour.</span></p>

<p><span>Scoop chorizo filling into hands; roll into log shape that measures about 2” long and 1” thick. Repeat with remaining filling to make 26 log shapes.</span></p>

<p><span>Place flour, eggs and breadcrumbs in separate dishes. Toss chorizo logs in flour, tapping off excess; dip in egg, then roll in breadcrumbs, pressing to adhere; set on baking tray.</span></p>

<p><span>Heat 1½” oil in medium, deep, heavy-bottomed pot over medium-high heat until hot but not smoking (350°F). Fry croquettes in batches, taking care not to crowd pan, until golden brown and heated through, about 2 minutes per batch. Transfer croquettes to paper towel-lined tray to drain. Serve warm.</span></p>