1/2 kg of onion
100 g of butter
salt and white pepper, to taste
1 tablespoon of caraway seeds
1 tablespoon of grated nutmeg
2 cups of thick bechamel sauce (see recipe)
60 g of butter
3 soup spoons of fresh heavy cream
1/2 kg of onion
100 g of butter
salt and white pepper, to taste
1 tablespoon of caraway seeds
1 tablespoon of grated nutmeg
2 cups of thick bechamel sauce (see recipe)
60 g of butter
3 soup spoons of fresh heavy cream
Cut the onions into wedges and cook them with strongly salted water
Let it simmer for 5 minutes
Drain
Place in a pan with 100 g of melted butter, one tablespoon of salt, and one tablespoon of white pepper, caraway seeds, and grated nutmeg
Let it cook slowly, without browning, until the onions are well cooked and disintegrate
Add the bechamel sauce and let it cook slowly, stirring for 10 minutes
Strain through a sieve
Bring to a boil again for a few seconds
Remove from heat and add butter (60 g) and heavy cream
Check seasoning
This purée can be served as an accompaniment to meats.
