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1
Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
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2
It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
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3
When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
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4
If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
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5
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.
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6
Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
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7
This removes the floury taste.
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8
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.
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9
If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
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10
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.
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11
If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
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12
That way, you can gradually add roux until the sauce is the exact thickness you like.
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13
Gradually stir in milk, Parmesan cheese, and garlic powder.
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14
Bring to boil, and then reduce heat.
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15
Let simmer 3-5 minutes, or until thickened.
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16
Keep warm.
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17
Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
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18
You don't want the onions to be mushy.
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19
Strain, and put in serving dish.
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20
Pour sauce over onions.
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21
Sprinkle with salt and pepper, and serve.
