Ingredients :
• 3 onions
• 30 g butter
• Half glass stock cube
• Half glass white wine
• 1 glass Béchamel Sauce
Cooking2000's advice:
• Special thanks to Denis (for helping us to fix some mistakes in this recipe).
• Half glass is 1/2 cup (about 12 cl) and a glass is 1 cup (about 25 cl).
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Bretonne Sauce
Preparation:
• Cook three onions cut into slices with some butter, in a fried pan.
• Onions should not be browned.
• Add half glass of stock cube with a glass of white sauce.
• Your sauce should boil for 15 minutes.
• Salt, pepper.
• Mix nicely and slowly your sauce.
• When your sauce is ready to be served, add at the last minute 30 g of fresh butter.
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