- 2 onions
- 2 tablespoon unsalted butter
- 1 tablespoon oil
- 2 tablespoon AP flour
- 1 ½ cup broth/stock
- ½ teaspoon better than bouillon/bouillon powder
- 1 teaspoon mustard
- 2 tablespoon heavy cream
- salt to taste
Peel and slice the onions into thin half-moon-shaped slices.
Melt the butter and oil together in a small saucepan over low heat.
Add the onions and cook for 5-8 minutes until tender and starting to color.
Add in the flour and cook for 2-3 minutes until well combined and golden brown.
Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.
Add the bouillon powder/paste.
Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
Add the mustard and heavy cream, taste and season with salt if needed.
Recipe and image from https://www.sprinklesandsprouts.com/