Soubise or White Onion Sauce


Cook three blanched and sliced onions, with half a pint of milk, half an ounce of butter, a little pepper and salt, a bunch of herbs (thyme, parsley, and bayleaf), and half a pint of thick Bechamel sauce, boil slowly for three quarters of an hour, then remove the herbs and pass the sauce with the onions through the tammy or hair sieve, then add two tablespoonfuls of cream, make it hot in the bain marie, and use.