1 tb Finely chopped onion
1/2 pt (1 1/4 cups) hot water
1 pt (2 1/2 cups) milk
2 tb Flour
Seasoning (?) I use a -touch of Herbes de -Provence. 2 tb Finely grated Stilton cheese
A little butter or margarine Fry the onion, without browning, in the butter or margarine. When soft add the hot water; when the fragments of the onion are fully cooked, add the milk to increase the measure to about a quart, and as soon as it boils add in the flour mixed smooth with milk. Season to taste, stir and simmer until it thickens. A moment or so before serving, mix in the cheese. Posted by John Hartman. Courtesy of Fred Peters.
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