Linda's Onions In Garlic Cheese Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 slice or dice the butter into small pieces, and melt it over low heat in a non-aluminum saucepan.
• 2 it's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
• 3 when the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
• 4 if you want your final sauce to be , make absolutely sure not to let the roux turn brown.
• 5 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.
• 6 let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
• 7 this removes the floury taste.
• 8 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.
• 9 if the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
• 10 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.
• 11 if you're not yet a sauce expert, try the hot liquid/cold roux approach first.
• 12 that way, you can gradually add roux until the sauce is the exact thickness you like.
• 13 gradually stir in milk, parmesan cheese, and garlic powder.
• 14 bring to boil, and then reduce heat.
• 15 let simmer 3-5 minutes, or until thickened.
• 16 keep warm.
• 17 cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
• 18 you don't want the onions to be mushy.
• 19 strain, and put in serving dish.
• 20 pour sauce over onions.
• 21 sprinkle with salt and pepper, and serve.