| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Soups/stews | 6 | Servings | |
INGREDIENTS
| 1 | T | Finely chopped onion |
| 1/2 | pt | 1 1/4 cups hot water |
| 1 | pt | 2 1/2 cups milk |
| 2 | T | Flour |
| Seasoning, ? I use a | ||
| touch of Herbes de | ||
| Provence. | ||
| 2 | T | Finely grated Stilton cheese |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 6.5mg
Sodium: 39.5mg
Potassium: 119.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 4.2g
Protein: 3g