You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large saucepan, then add 2 tablespoons salt. Add onions, and cook until just tender, about 12 minutes. Drain. When cool enough to handle, trim root ends with a paring knife, and pop onions out of their skins. Let dry on a paper-towel-lined baking sheet.

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  • Melt butter in a small saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 1 1/2 minutes. Slowly whisk in milk. Raise heat to medium-high, and bring to a boil, whisking frequently. Stir in remaining 3/4 tablespoon salt, the nutmeg, and sage. Reduce heat to low, and cook, stirring occasionally, until thickened, 12 to 15 minutes.

  • Stir in onions, and cook over low heat until heated through, 5 to 10 minutes. Discard sage, retaining a few leaves for garnish if desired.

Reviews (2)

146 Ratings
  • 5 star values: 22
  • 4 star values: 37
  • 3 star values: 55
  • 2 star values: 29
  • 1 star values: 3
Rating: 3 stars
11/22/2018
I agree with the other reviewer, the measurement on the salt has to be incorrect. It was so salty it was not edible. With 1/2 tsp instead for 3/4 TBS, I would rate it 5 stars
Rating: 3 stars
11/27/2016
Too much salt! The recipe definitely has a typo and must mean 3/4 teaspoon, not 3/4 tablespoon. The first batch of sauce was ruined with salt and I had to start over. The second batch was delicious though. I used about a 1/2 tsp the second time and also added a squirt of lemon juice in the end for some brightness, which I thought made a nice difference.