This recipe makes enough to use as smooth, mild sauce on a side vegetable like cauliflower, broccoli or brussel sprouts.—Agnes Bucko, Kunkletown, Pennsylvania
- 1 small onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1-1/4 cups milk
- 1-1/4 cups shredded cheddar cheese
- In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. Yield: 1-3/4 cups.
Originally published as Onion Cheese Sauce in Country Woman January/February 2004, p39
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