4 tablespoons white roux 2 cups milk
1/4 cup onion, finely sliced
1 sprig thyme
1 teaspoon butter
dash pepper
dash salt
dash cloves or allspice
Make the roux, allow to cool. Gradually stir in the milk and bring to a boil. Add remaining ingredients. Cover, boil for 10 minutes. Strain, return to a boil, reduce heat, and simmer gently for 15–20 minutes.