1/4 cup (1/2 stick) butter
1 cup chopped onion (Vidalia is best)
1/4 finely sliced green onion (include some of the green tops, sliced)
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper, or to taste
1/2 cup chicken broth
4 cups milk (skim or 2% is OK - whole tastes best of course)
1 1/2 cups light cream or half & half
seasoned croutons, for top

Finely chop and slice onions, cook medium low for 15 minutes in melted butter til very tender. Remove from heat, stir in flour, salt and pepper to form a smooth paste. Place back on burner, add chicken broth and milk. Stir til smooth. Cook and stir til thick and bubbling. Cook for one more minute. Add cream, heat through. Serve, topped with croutons, if desired.

Submitted by: Debbie Shake