| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Soups/stews, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 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 |
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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