Linda's Onions In Garlic Cheese Sauce

READY IN: 50mins




  • Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
  • It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
  • When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
  • If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
  • If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
  • Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
  • This removes the floury taste.
  • When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
  • If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
  • Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
  • If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
  • That way, you can gradually add roux until the sauce is the exact thickness you like.
  • Gradually stir in milk, Parmesan cheese, and garlic powder.
  • Bring to boil, and then reduce heat.
  • Let simmer 3-5 minutes, or until thickened.
  • Keep warm.
  • Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
  • You don't want the onions to be mushy.
  • Strain, and put in serving dish.
  • Pour sauce over onions.
  • Sprinkle with salt and pepper, and serve.