Sauce Soubise (Onion Sauce)

Ingredients:
- 2 white onions, chopped finely
- 4 tablespoons butter (2 for cooking the onion & 2 to make the roux)
- 2 tablespoons flour
- 1 cup milk
- salt & pepper, to taste
- 3 tablespoons heavy cream

Directions:
- Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
- In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
- Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.