|1||tb||Finely chopped onion|
|1/2||pt||(1 1/4 cups) hot water|
|1||pt||(2 1/2 cups) milk|
|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.