For the soup:
1 small onion, chopped
1 tbs butter
2 tbs water
2 tsp flour
1/4 tsp chicken bouillon granules
1 cup milk
dash Worcestershire sauce
dash Beau Monde seasoning (optional)
dash celery salt
For the garnish:
1 tbs dried cranberries
1 tbs chopped walnuts
In a saucepan over medium-high heat, melt the butter, then add the onions and water. Let the onions cook till softened.
Add the flour and bouillon and stir quickly to combine. Pour in the milk all at once, and stir continuously till thickened and bubbly.
Add the seasonings and Worcestershire sauce and combine well.
Blend the soup till nearly smooth -- you can either transfer the soup to a blender or food processor for this, or you can blend it with a hand blender. There should be no large chunks of onion remaining.
Transfer to a serving bowl, and garnish with the cranberries and walnuts.