Ingredients:
8 tablespoons butter
1/2 cup flour
4 1/2 cups milk
1 teaspoon garlic powder, add more to your taste
1/4 cup parmesan cheese
3 lbs little boiling onions, peeled ( I used the ones about the size of a walnut)
salt and pepper, to taste ( I used coarse ground pepper)
Directions:
Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
It’s important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
This removes the floury taste.
When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
If you’re not yet a sauce expert, try the hot liquid/cold roux approach first.
That way, you can gradually add roux until the sauce is the exact thickness you like.
Gradually stir in milk, Parmesan cheese, and garlic powder.
Bring to boil, and then reduce heat.
Let simmer 3-5 minutes, or until thickened.
Keep warm.
Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
You don’t want the onions to be mushy.
Strain, and put in serving dish.
Pour sauce over onions.
Sprinkle with salt and pepper, and serve.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.