- 1 large or 2 small onion, chopped into small pieces
- 150ml milk
- 50ml cream
- 1 heaped teaspoon Dijon mustard
- 30g (1 oz) butter
- 1 tablespoon cornflour
- 100ml chicken stock
- 4 x cloves
- salt (if required to taste)
- black pepper
- 1 tsp honey
- Chop the onion into small pieces (saving some of the onion near to the root). Add to a pan of boiling water and boil on a moderate heat for approximately 15 minutes to soften slightly.Dangle rosemary in herb basket.
- Melt the butter in a saucepan, and when melted add the cornflour and stir into a thick 'paste'.
- Slowly add the milk a little at a time stirring continually to combine with the 'paste'.
- When the onions are cooked add them to this white sauce. Add the Dijon mustard, chicken stock, cream, nutmeg, honey, black pepper and salt (to taste), turn down heat and continually stirring, cook until sauce thickens.
- Remove saucepan from heat and grate the remaining onion into the sauce, this will give it a stronger flavour.
- Remove cloves if you can find them
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