|Bechamel||1 1⁄4 Cup (20 tbs)|
|Bechamel sauce||1 1⁄4 Cup (20 tbs)|
|Nutmeg||1 Large, grated|
|Grated nutmeg||125 Pinch|
1. Quarter onions and in boiling salted water cook such that tender and drain.
2. To puree, rub through a sieve or puree in electric blender.
3. In a pan combine Bechamel Sauce, onion, cream and nutmeg and reheat gently without boiling.
4. Season as per taste and serve warm or chilled.