Friday, July 27, 2012

Saucy Sauce: Onion Sauce

Onion plus Bechamel Sauce

Cook 1 1/2 cups of sliced onions in salted water until nearly done. Drain them and dry off in butter in a saucepan. Add 2 cups of very thick Bechamel sauce. Season with salt, simmer and sieve. Heat again. Add butter or cream. Serve on braised gluten or tokwa/tofu.

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