Onion Sauce

Method

1. In a large pan, melt the butter over medium heat. Add the sliced onions and a pinch of salt, then reduce the heat to low. Cook gently, stirring occasionally, until the onions are very soft and translucent but not browned, about 15-20 minutes. This slow cooking process is key to bringing out the onions’ natural sweetness.
2. Sprinkle the flour over the cooked onions, stirring well to combine. Cook for an additional 2 minutes to remove the raw flour taste, creating a roux which will help thicken the sauce.
3. Gradually add the milk to the pan, stirring continuously to prevent lumps. Add the bay leaf if using. Increase the heat to medium, and continue to cook and stir until the sauce thickens, about 5-10 minutes.
4. Once the sauce has thickened to your liking, remove it from the heat. Discard the bay leaf, and season with grated nutmeg, salt, and black pepper to taste. For an ultra-smooth sauce, you can blend it at this stage, though this is optional.
5. Serve the onion sauce hot alongside your favorite meats or vegetables.