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yellow onions, sliced
In a 3 quart saucepan over medium heat, saute onions in butter.
Add broth, pepper, thyme and salt if desired; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Stir flour into remaining milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.