MjaneGibson
Active Member
Yummy recipe that is pretty simple to make, and pretty friggin delicious.
Here is what you need:
4 Tbs. butter
2 Tbs. grated or finely chopped onion (I prefer about 3 Tbs. myself)
2 Tbs. all-purpose flour (could use 3 if you prefer your sauce slighly thicker)
1 Cup chicken broth
1 Cup half-and-half or 2 cups milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder (if desired)
To Cook: Melt butter in a small sauce pan. When butter is melted, add onions and cook on a medium heat until onions begin to turn transparent. Add flour and mix well until all lumps are out. Add COLD chicken broth and COLD half-and-half (milk) to mixture. Stir well. Cook, stirring frequently, until sauce thickens (usually between 5 and 7 minutes). Once desired thickness is reached, remove from heat and add salt, pepper and garlic powder. Serve over your choice of pasta.
Here is what you need:
4 Tbs. butter
2 Tbs. grated or finely chopped onion (I prefer about 3 Tbs. myself)
2 Tbs. all-purpose flour (could use 3 if you prefer your sauce slighly thicker)
1 Cup chicken broth
1 Cup half-and-half or 2 cups milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder (if desired)
To Cook: Melt butter in a small sauce pan. When butter is melted, add onions and cook on a medium heat until onions begin to turn transparent. Add flour and mix well until all lumps are out. Add COLD chicken broth and COLD half-and-half (milk) to mixture. Stir well. Cook, stirring frequently, until sauce thickens (usually between 5 and 7 minutes). Once desired thickness is reached, remove from heat and add salt, pepper and garlic powder. Serve over your choice of pasta.
