500 g/1 lb 2 oz white onions, thinly sliced
50 g/2 oz butter
1 quantity Béchamel Sauce
250 ml /3 fl oz double cream


1.Parboil the onions for 5 minutes, drain and cool. Melt the butter in a saucepan and add the onions, a pinch of salt and a few tablespoons of warm water.
2.Cover and cook over a low heat for 1 hour until mushy, but not brown.
3.Stir the onion purée into the béchamel sauce.
4.Add the cream and heat through, stirring, over a medium heat.
5.For poached eggs or boiled vegetables.

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