2 tbsp. onion, minced
4 tbsp. butter
4 1/2 tsp. flour
2 c. milk
2 c. chicken stock or bouillon
1/2 lb. sharp cheese, shredded
1/2 c. cooked carrots, minced
3/4 c. cooked celery, minced
Parsley (optional)

Saute onions in butter until tender but not brown. Blend in flour and heat until bubbly. Add milk and stock and bring to a boil, stirring constantly until sauce thickens. Remove from heat and add cheese. Stir until melted. Add vegetables. Heat and top with parsley.