For some reason, whenever I enter the produce section of a grocery store I am afflicted with temporary amnesia. I forget what veggies and fruit I have at home and I tend to duplicate what I already have in my fridge. “It’s ok…I’ll use it up…”
I am notorious for serial buying onions. Onions do tend to last forever, but this week I really wanted to get rid of at least one sulking in the back of my refrigerator. (What one person needs three onions?) I decided to consult my magical book of sauces.
3 tablespoons butter
1 large onion, finely chopped (red or yellow)
2 tablespoons all-purpose flour
1 ¼ cups milk
freshly ground black pepper
Knife (for chopping)
- Melt 1 1/2 tablespoons butter in the saucepan.
- Add in the onion and fry for 10-15 minutes (or until soft). Remove pan from heat and set aside.
- In the second saucepan, melt 1 1/2 tablespoons butter.
- Add the flour and cook for 1 minute while stirring.
- Remove the pan from the heat and gradually whisk in the milk.
- Return the saucepan to the heat and bring to a boil. Stir/whisk until sauce thick and smooth.
- Simmer sauce for 2-3 minutes and stir continuously.
- Add the fried onion.
- Add salt and pepper to taste and serve hot.
This recipe suggests pairing this sauce with roast chicken, baked ham, broiled haddock, or monkfish.
Yum yum yum! Enjoy! (and hooray for one less onion!)