10:20 PM
figtarist
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.
Posted in: Onion Sauce,Sauce Recipe
