1 green onion, thinly sliced
1 tbsp. butter
1 tbsp. all-purpose flour
2/3 c. milk
1/2 c. (2 oz.) shredded Gruyere, Jarlsberg Swiss or Cheddar cheese
1 tbsp. diced pimento, (optional)
1 tbsp. dry white wine or 1 tsp. lemon juice

In a 1 quart saucepan cook onion in hot butter until tender. Stir in flour and a dash of ground white pepper. Add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Reduce heat to low. Stir in cheese until melted. Remove from heat at once; stir in remaining ingredients. If mixture is thick, stir in 1/2 tablespoon more milk. Makes 1 cup.