1/4 pound butter
1/2 medium onion, finely chopped
3/4 cup white flour
1 quart whole milk, warmed
1 46-oz. can tomato juice
2 teaspoons Worcestershire sauce
2 28 oz cans tomatoes, peeled and diced
3/4 teaspoon ground Greek Oregano
dash of white pepper
1/2 cup sugar (optional)
3/4 teaspoon kosher salt
Sauté onions in butter until transparent. Sift in the flour, stirring vigorously and constantly. Whisk in warmed milk until it starts to thicken, about 10 minutes or until it starts to bubble. Add the tomato juice, Worcestershire sauce and diced tomatoes, again stirring constantly just to a boil. Slowly add the rest of the ingredients and bring back to boil.