Soubise

Béchamel carrying a large quantity of onion cooked white. Sweet without sugar, and it makes plain meat taste seasoned.

400 g — onion

40 g — butter

300 ml — whole milk

20 g — plain flour

4 g — salt

1 pinch — white pepper

Sweat the sliced onion in the butter with a pinch of salt and a lid on, over the lowest heat, for half an hour. It must stay white — the moment it colours the sauce turns beige and tastes of fried onion instead of onion.

Make a thin Béchamel with the flour and milk, stir the onion in and cook fifteen minutes more. Blend or press through a sieve until completely smooth.

Roast lamb, veal, poached eggs, and as the bed under a gratin.