Cheese sauce with milk and onion
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Pour 300 ml of milk into the ladle. We cut a small onion arbitrarily and put it in milk. We also send the bay leaf there.
Step 2:
Put the ladle on the stove, bring to a boil, remove from heat, cover with a lid and leave for 20 minutes.
Step 3:
After 20 minutes, filter the milk.
Step 4:
Grate 100 g of Emmental cheese and 20 g of Parmesan on a fine grater.
Step 5:
Melt 15 g of butter in a frying pan, pour 1 tablespoon of flour and fry it until golden.
Step 6:
Add onion milk...
Step 7:
...and cook until thickened, stirring constantly.
Step 8:
Add salt, pepper and nutmeg. Mix it up.
Step 9:
Add grated cheese...
Step 10:
...and cook until the mass is homogeneous. Bon appetit and don't be afraid to experiment!
Bon appetit and don't be afraid to experiment!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Nutmeg - 556 kcal/100g
