1    Large onion,10 oz.,minced
1 c  Chicken broth,reg strength
1 tb Cornstarch
1/4 ts Ground nutmeg
2 c  Extra-light milk (1%)
1/2 c  Chicken broth,reg strength

1. In a 10-12″ frying pan, combine onion and 1 cup chicken broth. Boil,
uncovered, on high heat until liquid evaporates and onion starts to brown,
about 12 minutes; stir often.
2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion
is browned. If made ahead, cover and chill up to a day. Mix into onions the
cornstarch, nutmeg, milk, and 1/2 cup chicken broth; stir until boiling.
Use hot.