In a saucepan, bring the milk to a boil. Remove the saucepan from the heat. Add the coffee. Cover and let steep for 10 minutes. Line a sieve with two layers of cheesecloth. Strain the milk. Set aside.
In a saucepan, brown the onions over low heat in the butter until caramelized. The onions caramelize slowly and must be completely soft. Sprinkle with the flour. Blend well. Add the milk and bring to a boil.
In a blender, purée until smooth. Season with salt and pepper. Keep warm.
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