Cheese and Onion Sauce

1. 30 g (1 oz) butter.                                                                    5. 1 1/2 dessertspoons flour.
2. 150 ml (1 gill) milk.                                                                  6. 150 ml (1 gill) onion liquor.
3. 60 g (2 oz) cheese.                                                                  7. Some finely chopped onion.
4. Seasoning.


    Melt the butter in a saucepan, add the flour and when well blended stir in the milk and onion liquor and bring to the boil. Chop up some of the inside part of the onions, choosing the best-cooked pieces, and add to the sauce. Boil gently for a few minutes, take mixture off, stir in the cheese and seasoning, reheat and serve in sauce boat.