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Craig Claiborne
Two to four
Easy
By Craig Claiborne
Published 1969
Heat the butter in a 3- or 4-cup saucepan and add the onion. Cook, stirring with a wire whisk, until the onion is wilted. Do not brown the onion.
Sprinkle the onion with the flour and continue cooking and stirring briefly until blended. Add the milk gradually