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Cook the peeled onions in boiling salted water, until just tender, about 25 minutes. Drain well then transfer to a buttered baking dish, about 1 1/2 quart size. Melt the 1/4 cup butter in saucepan, stir in flour and salt until smooth. Add milk, stirring constantly and continue cooking until smooth and thickened. Add cheese and continue cooking and stirring over low heat until cheese is melted and blended.
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