1 cup water
2 tablespoons margarine
8 cubes chicken bouillon
2 onions, chopped
2 cloves garlic, minced
1/4 cup crumbled blue cheese
1/2 cup heavy cream
1 cup dried apricot jam
Combine water, butter or margarine, and bouillon cubes in a large saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture thickens.
Meanwhile, saute onions, garlic, and a little bit of the blue cheese in a large skillet over medium heat. Pour in enough water to cover the onions to just touch, and add the cream to the pan. Simmer together, stirring constantly, until all of the cream and cream have cooked off.