- In a heavy bottomed saucepan melt 2 tbsp butter on low medium heat. Stir or whisk in flour and do not let it brown. Cook for 2-3 minutes until raw flour is cooked.
- Add milk slowly while mixing in the pan. Add salt and simmer for an additional 2-3 minutes before removing from the heat.
- In another pan melt remaining butter on low medium heat, stir in onions and cook until translucent and very soft, approximately 20-25 minutes.
- Add onions to bechamel and blend until smooth.
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