One warm sauce serving of soft pale onion blended with a light homemade bechamel and cream.
1 tspButter
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3 tbspMilk
2 tspWhipping cream
50 gOnion
1.5 tspWater
3 gFlour
0.05 gNutmeg
To tasteSalt
To tasteBlack Pepper
Put all the onion, 2 g butter, all the water and a tiny pinch of salt in a very small saucepan. Cover and cook over the lowest heat for 12-15 minutes, stirring occasionally, until completely soft without browning. Uncover briefly if liquid remains, then transfer all the onion to a mortar and pound to a smooth soft puree.
Melt the remaining 2 g butter in the same saucepan. Stir in all the flour and cook gently for 1 minute without coloring. Gradually whisk in all the milk and simmer for 3-4 minutes until smooth and thickened.
Whisk all the cream, nutmeg and onion puree into the bechamel until evenly combined. Warm gently for 1 minute. Season with pepper and salt as needed. Serve all the warm sauce as one condiment portion; the food it accompanies is not included.