Basic White Sauce

Instead of using canned condensed soup you can make your own white sauce and then add onions.

Melt in heavy saucepan

Thin*******medium*******Med-Thick******Thick

margarine 1 T.*******2 T.*********3 T.***********4 T.

Blend in cooking and stirring until bubbly.

flour 1 T.*******2 T.*********3 T.***********4 T.
salt 1/2 T.*****1/4 t.*******1/4 t.*********1/4 t.

Using wire whisk to prevent lumps stir in.

Cook just until smooth and thickenened. Makes slightly over 1 cup. Medium thick compares to undiluted condensed soups and makes approximately the same amount contained in one 10-oz. can

Options:

Cheese Sauce: Add 1/2 cup grated cheese and 1/4 teaspoon dry mustard.

Mushroom Sauce: Saute 1/4 cup chopped mushrooms and 1 tablespoon finely chopped onion in margarine before adding to flour.

Celery Sauce: Saute 1/2 cup chopped celery and 1 tablespoon finely chopped onion in margarine before adding to flour.

Chicken Sauce: Use chicken broth or bouillon as half liquid. Add 1/4 teaspoon poultry seasoning of sage and diced cooked chicken if available.

Vary flavor:

curry powder
garlic or onion salt
lemon juice
chili powder