Ingredients
• 30mL (2 tbsp) butter
• 2 medium onions, thinly sliced
• 350mL (1½) cups heavy cream
Directions
1. Melt the butter over medium heat in a medium saucepan. Add the onions and cook, stirring frequently, until softened and most liquid has evaported. About 20 minutes.
2. Stir in the cream and simmer for 5 minutes.
3. Blend the sauce until smooth. If desired pass it through a fine-mesh strainer, pressing on solids with a spoon, for a more refined texture. Return the sauce to the saucepan and season with salt and white pepper. Teh sauce should be thicker than most sauces but thinner than a purée.
