2 to 3 cups chopped sweet Spanish onion
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
4 cups milk
1 1/2 cups grated Cheddar cheese
1/2 teaspoon Worcestershire sauce
Parsley (for garnish)
In large saucepan sauté onion in butter until soft.
Add flour, salt, pepper and sage. Gradually stir in milk. Cook over medium heat until boiling, stirring constantly. Remove from heat.
Stir in cheese and Worcestershire sauce, mixing until cheese melts.
Puree soup in blender or food processor until smooth.
Return to heat and heat gently.
Serve hot, garnished with parsley.
Makes 5 to 6 servings.