Soubise Sauce

• ½ pt. Béchamel sauce
• ½ lb. onions
• 1½ oz.</

Peel and slice the onions and cook them gently in ½ oz. of the butter and just enough stock to moisten them. When they are tender, sieve them. Have the sauce very thick, add to it the onion purée, reheat, season and add sugar and nutmeg to taste. Whisk the remaining