1 clove garlic, minced
3 c. thinly sliced onion
5 tbsp. butter
3 tbsp. flour
2 c. chicken stock
1 1/2 c. warmed milk
1 1/2 c. grated Swiss cheese
3/4 tsp. dry mustard
1 tbsp. dry sherry
1/2 tsp. prepared horseradish
1 1/2 tsp. salt
Black pepper
1/2 tsp. soy sauce
Few drops Tabasco sauce
(Opt.: A dash of Worcestershire sauce)

Heat 2 tablespoons of butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender. Add chicken stock. Cover and simmer over low heat.

In a separate saucepan, melt remaining 3 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking over low heat, one minute. Slip a waffle (heat absorber) under the pan. Add milk. Cook whisking until uniform and thick, 5 to 8 minutes. Add horseradish, sherry and cheese.

Add cheese sauce to onions and mix thoroughly. Add pepper, soy sauce, Tabasco and Worcestershire sauce. Cook over low heat 8 to 10 minutes, stirring occasionally. Correct seasonings and serve.