Sauce Soubise

• ½ lb onions
• 2 tablespoons butter
• 2 tablespoons</

Peel and slice the onions finely and stew them gently in the butter in a saucepan for 10-15 minutes. They must not brown. Stir in the flour, cook for one minute, then gradually add the heated milk or stock, stirring as it thickens. Season and simmer for 15-20 minutes taking care not to let the sauce catch at the bottom. Sieve or liquidise the mixture, taste for seasoning and sugar and serve hot