Soubise Sauce
2 tablespoons butter 2 tablespoons Gold Medal flour 2 cups sliced onion 1/2 cup cream 1 cup white stock 1/4 teaspoon salt Few grains pepper Melt butter, add flour and seasonings, cook until smooth; add stock, one-third at a time, stirring constantly, cook all together. Cover onions with boiling water and cook five minutes; drain again, cover with boiling water and cook until tender. Pass through puree strainer and add with cream to the first mixture.