Roquefort Dip

1 medium onion, chopped
4 cloves garlic, chopped
2 tablespoons butter
1 cup milk
1/4 pound Roquefort cheese
1/2 shot vermouth
1 cup cream
Oil
Salt and pepper, to taste
1 tablespoon cornstarch
Saute onion and garlic in butter.
Add milk, cheese and vermouth. Stir 3 minutes.
Bring to a boil over low heat until it thickens a bit. Add cream and oil;
season with salt and pepper.
If mixture is too thin, dissolve cornstarch in a little water or milk and
stir into cheese sauce.