Sautéed Onions in White Sauce

Onion sauce is a classic accompaniment for roast lamb, but I much prefer to enlarge the sauce into vegetable status. I don’t like to boil the onions – like leeks, onions hold so much water within their layers that they are difficult to drain, resulting in a diluted white sauce. I also find that steaming onions, unless they are very small onions, is a very lengthy process. The result is that for onions in white sauce I sauté them gently in a thick-based pan with the lid on. I pay frequent at