Bechamel with onion is a sauce originally from French cuisine that can be used to accompany meat and fish dishes, but also to make croquettes, lasagers or cannelloni. Thanks to the onion, the result is a bechamel with much more flavor. The Bechamel sauce is simple to do, we just have to follow a few steps so that they do not make lumps and give it the taste we like. On this occasion, as we say, we have opted for a bechamel recipe with onion, very good, that we can crush if we do not want to find pieces of this ingredient. You can also make this sauce for celiac or for people who cannot take lactose, since you just have to replace cows milk with a vegetable, butter with olive oil and wheat flour by cornmeal. Of course, it is important to highlight that cornmeal does not have to cook. Said all this, keep reading and discover in recipes how to make a Bechamel sauce with onion, you will love it!
| 🚻 4 Diners | 🕘 30m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make bechamel with onion: |
| 500 milliliters of cows milk or vegetable 50 grams of butter 50 grams of wheat or cornmeal 1 onion 2 tablespoons of olive oil 1 pinch of salt 1 pinch of nutmeg moscaada |
| Additional characteristics: cheap cost, sauteed |
Ingredients to make bechamel with onion:
1. Pela and itch the onion in very small pieces. If you plan to crush the sauce at the end, you can chop it into slightly larger pieces.
2. In a pan or casserole, heat the butter and the tablespoons of oil over medium heat.
Trick: To make the bechamel with lactose -free onion, remove the butter and add more oil.
3. When the butter is discarded, add the onion and let it be pointed until it takes color without burning. Meanwhile, heat the milk for 1 minute to the microwave. In case of making the bechamel sauce with onion without milk, it opts for a softer vegetable milk, such as rice milk, almond milk, soy milk or oat milk.
Trick: You can also do the bechamel with onion and bacon adding pieces of this ingredient when the onion is almost ready.
4. When the onion is golden, add the flour. Remember that you can use corn flour or cornstarch to make gluten -free onion bechamel sauce.
5. Mix the flour with the onion and let it cook for 1 minute. It is important to cook wheat flour so that the sauce does not have raw flour flavor. With cornmeal this does not happen.
6. See adding hot milk in batches, that is, pour a little milk and with some rods mix well so that a creamy dough is formed.
7. Pour another little milk, keep stirring with the rods and mix. In this way, there will be no lumps of flour.
8. When it is almost, add some salt and nutmeg to enhance the taste of the sauce. Try it in case you need a little more salt.
Trick: We recommend adding the nutmeg little by little because its flavor is very strong and could remove flavor from the onion bechamel.
9. will be ready when a thick cream is left. If you like lighter, add a little more milk. The amounts can vary depending on your tastes, the important thing is to regulate them little by little so that it is as you want.
10. The Bechamel is already ready, but if you do not want the onion to be seen or that the sauce has pieces, crush it until you get a smooth sauce.
11. Serve your Bechamel sauce with onion to accompany meats, fish, potatoes or vegetables. This bechamel is also perfect with onion for croquettes, cannelloni and lasagas.
