4 tbsp. butter
1 tbsp. grated onion
4 tbsp. flour
4 c. chicken stock (or 2 cans consomme & 2 1/2 cans water)
2 c. milk, scalded
2 c. grated Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper

Melt butter in saucepan; add onion and saute for 5 minutes. Add flour and stir until smooth. Gradually add stock, stirring constantly until boiling point is reached. Add milk, cheese, salt and pepper. Mix well. Cook over low heat until cheese is melted and soup begins to bubble. Stir occasionally. Correct seasoning. Serve very hot.