- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- Dash of freshly ground white pepper
- Freshly grated nutmeg (optional)
- 1/2 cup (2 ounces) shredded Gruyère cheese
- calories 67
- fat 5.2 g
- satfat 3.1 g
- monofat 1.4 g
- polyfat 0.3 g
- protein 2.9 g
- carbohydrate 2.3 g
- fiber 0.0 g
- cholesterol 16 mg
- iron 0.1 mg
- sodium 92 mg
- calcium 97 mg
How to Make It
Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.
Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.
Stir in salt, pepper, and nutmeg, if desired.
Wipe pan clean with paper towels. Return sauce to pan, and place over medium-low heat. Add Gruyère cheese, stirring until smooth. Serve immediately.