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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is so called because my friend
Melt some butter in a pan and sauté the onions until pale gold. In another pan, melt 2 tablespoons butter and add the flour to make a roux, cook for a couple of minutes then add the beer, a little at a time to make a sauce. Add enough milk to make the right consistency—about 2 tablespoons. Add the onions, season with salt and pepper, and stir in the crème fraîche.