Onion Sauce

Peel and fairly finely chop the onion. Put the onion and a couple of tablespoonfuls of butter into a saucepan and soften over a low heat without browning for five minutes or so.

Stir a couple of tablespoonfuls of flour into the onions over a medium heat, add a splash of milk and stir well. Gradually add about three quarters of the milk stirring all the time, season with salt and white pepper, and then add a three or four tablespoonfuls of double cream.

If the sauce is too thick, then add some more milk until it's the consistency you like. Re-season if necessary. You can put it to one side now and rewarm when you need it.