Onion Sauce (Salsa Alle Cipolle)
Instructions
Peel the onions and chop finely and then place them in a saucepan with the butter on low heat, and saute.
At this point remove from heat, add the flour and stir quickly so as not to form lumps and then put on the fire.
Start now to add the cream, salt and mix for a quarter of an hour trying to get a homogeneous batter.
Be careful not to make it never boil, would lose its vellutatezza.
It is ideal to accompany meat and eggs.
Ingredients and dosing for 4 persons
- 100 g of flour
- 100 g of butter
- 2 large onions
- 50 cl of cream
- Salt