Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 T Butter
1 lb Onions,thinly sliced
2 Cloves
2 T Flour (heaping)
1 pn Powdered mace (or nutmeg)
1 Bay leaf
1 l Chicken (or pork stock)
300 ml Milk
1 Salt and pepper
150 ml Cream
2 T cheese (optional),Grated

Heat the butter, and when foaming add the onions and cloves. Let the
onions soften, but not color at all. Sprinkle over the flour, mix
well and cook, stirring, for about 1 minute; then add the nutmeg,
the bay leaf and the stock. Stir all the time until it boils, and
see that it is smooth. Simmer until the onions are cooked, then
gradually add the milk, stirring, and when that boils lift out the
cloves and bay leaf. It can now be liquidized, or served as is with the cream added, and a sprinkling of grated cheese.

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