1 tb Finely chopped onion
1 pt (2 1/2 cups) milk
Seasoning -Provence. 1/2 pt (1 1/4 cups) hot water
2 tb Flour
e — ? 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.