Ingredients

• 4 x Medium Onions, sliced into half moons

• 4 x Tablespoons unsalted butter

• 2 x Cups full cream

• 1 x Teaspoon sweet paprika

• 1/2 x Teaspoon white pepper or 1/4 teaspoon black pepper would work

• 1 x Tablespoon chives - finely diced

Preparation

Melt the butter in a heavy based saucepan until foaming but do not allow to brown.

Then add the onions and cook down until lightly caramelised. Add a little salt and the pepper, as you choose. Then add the cream and sweet paprika and stir over a simmer for 5 minutes.

Next, using a stick blender on low, blend to give a nice smooth sauce

Important: Take care not to brown the onions. They need to be white and translucent before adding to the blender.

Comments: To be true to the original recipe, use a Bechamel Sauce in place of cream, however, we found the full cream works well.