do oil (like a half cup) in a skillet over a med or med high type heat...........cook lots of onions in it then add flour very slowly (tablespoon at a time) until its thick..........not hard, but thick............then add salt and pepper............start adding in your milk or creamer but use a whisk..............go really slow so the milk warms before you add more...........you can go faster if you warm the milk in advance..............wisk it all into the flour mixture (2 cups of milk or 1 and 1 kinda mixture) then bring it just to a boil.........it should thicken nicely if you keep a small bubble for about 1min I wouldnt use all soy creamer but he said he does...........he said he makes it extra thick then cuts it w/ 1/2 cup of white wine when he takes it off the heat. he said dont put in the fresh herbs til after its off the heat