1 1/4 cup (1/2 pint) 300 ml milk
1 bay leaf
1 rosemary sprig
1 clove
1 parsley sprig
1 thyme sprig
2 tbsp (25 g) 1 oz butter
3 large onions, chopped
3 tbls (25 g) 1 oz flour
900 ml (1 1/2 pints) stock
salt
pepper
1 bay leaf
1 rosemary sprig
1 clove
1 parsley sprig
1 thyme sprig
2 tbsp (25 g) 1 oz butter
3 large onions, chopped
3 tbls (25 g) 1 oz flour
900 ml (1 1/2 pints) stock
salt
pepper
method
1. Put the milk, bay leaf, rosemary, clove, parsley and thyme in a saucepan and heat until bubbles form around the edge.
2. Remove from the heat, cover the pan and leave to infuse for 15 minutes.
3. Meanwhile, melt the butter in another saucepan and add the onions.
4. Cover the pan and cook gently until the onions are very soft but not brown.
5. Stir in the flour and cook for 3 to 4 minutes, stirring well.
6. Gradually stir in the stock and bring to the boil, stirring.
7. Strain the milk and add to the pan with salt and pepper. Serve hot.
2. Remove from the heat, cover the pan and leave to infuse for 15 minutes.
3. Meanwhile, melt the butter in another saucepan and add the onions.
4. Cover the pan and cook gently until the onions are very soft but not brown.
5. Stir in the flour and cook for 3 to 4 minutes, stirring well.
6. Gradually stir in the stock and bring to the boil, stirring.
7. Strain the milk and add to the pan with salt and pepper. Serve hot.
serving amount
serves 6-8
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