This delicious soup is actually quite simple!

21/2	C	Skim milk
3	C	Thinly sliced onion
3	tbsp	Butter or olive oil
1/2	tsp	Dry mustard
1	tsp	Salt
2	tbsp	Flour
		Nutmeg
		Pepper

1. Heat the milk very slowly in a heavy saucepan until it just reaches the boiling point. Remove from heat before it actually boils. This is known as scalding the milk.
2. In another saucepan, cook the onions, with salt and mustard, in butter or oil over low heat, until they are limp and soft, but not browned.
3. Sprinkle the flour into the onions, mixing, as you sprinkle, with a wooden spoon. Stir and cook the mixture another 3-4 minutes over medium-low heat.
4. Add the scalded milk, stir well, cover and cook another 10-15 minutes. Stir it from the bottom every few minutes. It will become thick and creamy. Add nutmeg and pepper. Season to taste. Serve.

   Preparation Time: 35 minutes