Soubise

Ingredients

• 2 lbs white onions
• 2 oz fresh butter
• 3/4 to 1 pint béchamel sauce
• 1/2 teaspoon pounded sugar

Instructions

1. Peel the onions and trim away all tough and discoloured parts.
2. Mince the onions small and throw them into plenty of boiling water.
3. Boil them quickly for five minutes.
4. Drain them well in a sieve.
5. Stew the drained onions very softly in the fresh butter for 30 to 50 minutes until they are dry and perfectly tender, stirring occasionally.
6. Stir in as much béchamel as will bring the mixture to the consistence of very thick pea-soup.
7. Pass the whole through a strainer, pressing the onion strongly so that none remains behind.
8. Heat the sauce afresh, without allowing it to boil.
9. Add a small half-teaspoonful of pounded sugar if desired.