INGREDIENTS
- 1lb sweet onions , thinly sliced
- 5 tbsp butter
- 2 tbsp flour
- 1 ¼ cups milk , heated
METHOD
- 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.