- 2 tablespoons butter
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 quart tomato juice
- salt to taste
- 2 cups milk
- In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat.
- Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice.
- Return to the heat and add salt to taste.
- Cook until just boiling but turn off the heat before it boils.
- Let cool 10 minutes then slowly stir in milk.