Sarasota's Onion, Thyme, and Green Onion Sauce

I love this sauce ... it is a sauce I use all the time. Great with pork, chicken, lamb, beef, fish as well as grilled vegetables. A favorite of mine is over a grilled potabello mushroom topped with a grilled tomato slice ... Heaven. I think the thyme (fresh) if possible adds a nice touch, but you could use dry if that is all you have. If you are having a larger group for dinner, by all means you can easily double this recipe.

• Ready In: 35 mins
• Serves: 4-8
• Yields: 2 cups

Ingredients

• 3  large onions (cut in half and thin sliced)
• 2  ounces butter (4 tablespoons)
• 1  cup heavy cream
• 1⁄4 cup milk
• 1  tablespoon sherry wine
• 1  tablespoon flour
• 1  teaspoon fresh thyme, fine chopped (1/2 teaspoon dried thyme)
• 2  scallions, chopped fine (green only)
•  salt
•  pepper

Directions

1. Onions -- In a large sauce pan, melt the butter on medium heat and add the onions. Cook slowly making sure not to brown them, and cook until nice and tender, about 15 minutes.
2. Sauce -- Stir in the flour to the onion mixture and cook just a minute until combined. Then slowly add in the milk, cream and sherry and cook on medium heat until the sauce thickens.
3. Puree -- Add the mixture to a blender and puree until smooth. Add in the thyme and pulse once to combine. Remove the sauce to a serving dish and stir in the scallions.
4. Serve -- You can make this ahead and reheat, or you can serve immediately.