Categories: Soups/stews, Cheese/eggs, Londontowne 
      Yield: 6 servings 
  
      1 tb Finely chopped onion                     Seasoning    (?)    I use a 
    1/2 pt (1 1/4 cups) hot water                   -touch of Herbes de 
      1 pt (2 1/2 cups) milk                        -Provence. 
      2 tb Flour                               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.