3/4 c. onion, chopped
4 1/2 c. potatoes, chopped
4 T. margarine
5 T. flour
4 c. milk, skim
Place onions and potatoes in a sauce pan. Cover with water and bring to a boil. Simmer until soft, about 10 minutes. Drain. Return pan to burner on high heat to remove water from potatoes. Melt margarine in a separate sauce pan. Add flour and stir until roux is smooth and lightly browned. Slowly add milk to mixture and heat to thicken. Stir constantly. Add onions and potatoes to milk mixture and heat to serving temperature.
Makes 8-1 c. serving.
Nutrition Information: 190 calories; 6 g fat; o mg cholesterol; 70 mg sodium; 29 g carbohydrates; 2 g fiber; 7 g protein.