White Sauce with Onions

For all meats and fish

Ingredients

• 14 oz onions
• 2 Tbsp butter
• Beef broth
• Salt
• 2 Tbsp cream

White Sauce

• 3 Tbsp butter
• 1/4 Cup flour
• 2 Cups milk

Directions

Peel and finely chop the onions. Simmer for 10 minutes. Drain well. Melt 1 1/2 tablespoons of the butter in another pan. Set over high heat and add the onions. Let them sauté gently, not quite enough to color, and add a glass of beef broth. When they are soft, pass them through a food mill or a blender to make a purée.

Make a Basic White Sauce using the ingredient amounts listed here. Add the onion purée and let them both cook over very low heat, covered.

Lastly add the cream and the remaining 1/2 tablespoon of butter and pour into a gravy boat or pitcher.