1. Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice. 2. In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes. 3. Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
