Excellent instruction for those new to this kind of home made sauce base and the taste of this recipe is very good while also easy to spice in different ways. However, still like our family recipe a bit better. I puree a sweet onion until it's literally pulped, then saute the onion in a bit of butter and olive oil or coconut oil (the oil keeps the butter from burning). After the onion has cooked down and out for a good five minutes or so, we add the nutmeg. We put nutmeg is almost everything and the 1/4 tsp called for here is a good amount. Also helps the "onion" flavor to mellow for those who aren't fond of onion (like my boyfriend before I started cooking for him; I began pureeing the onion simply because he does not like the texture of onion and thought he didn't like the taste - now he knows better). After the onion is pureed we add the amount of butter called for in this recipe, or thereabouts, and begin incorporating the flour straight into the onion, all the while mixing and mashing like it up together. The flour and onion mixture will begin to smell a bit nutty and turn slightly golden - this is what ya want. Then whisk in your milk or cream and there ya have it. Excellent rendition of this simple bechamel sauce with a bit more panache.
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Excellent instruction for those new to this kind of home made sauce base and the taste of this...