INGREDIENTS:
- 1 tsp butter
- 1 tsp flour
- 2 sliced white onions
- 1/2 cup 10% cream
- 1/2 cup 35% cream
- 1 cup chicken stock
- 1 tbsp sugar
- 1 bunch thyme
- salt and white pepper to taste
DIRECTIONS:
- In a saucepan over medium high heat add butter and stir until melted.
- Add onions and sauté until they become translucent.
- Add flour and stir into the onions until fully incorporated, about 2 to 3 minutes.
- Add chicken stock, and thyme.
- Bring liquid to a simmer lightly dust with sugar a bit at a time depending on your taste.
- Season with salt and white pepper (may omit pepper)
RECIPE COURTESY OF: Chef Wade Plews and Chef Dave Scoffield, Georgian Shores Catering
