In a large pan, melt 3 tablespoons butter.
Add 1 cup finely chopped onion.
Spring onions taste best.
Do add some of the green bits of the stalk too.
Drop in 4-5 whole peppercorns.
Cover the pan tightly and simmer on very low heat for 10 minutes, or till the onions lose all their mositure and start sticking to the bottom of the pan.
They should not start browning.
Add 1 tablespoon flour.
Stir quickly and continuously for about 2 minutes till the flour loses its raw smell.
Add 2 1/2 cups water and 2 soup cubes.
Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add 1/4 cup milk and heat through gently.
Check seasonings before serving.