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

  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.