How to Make Cheese Sauce with Onions
Gather your ingredients and tools; , Begin by chopping your onion slice., Place your pot on the stove at low heat., Continue to stir your onion and oil. , After about one minute of stirring add your flour and bring the heat up to medium., Add your...
Step-by-Step Guide
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Step 1: Gather your ingredients and tools;
You can make them thick or thin, whatever is your preference. , Pour your oil in carefully and add your onion. (one teaspoon of oil is suggested) ,, Stir.
Add the water.
Add it slowly.
You probably won't need all of the water if you're not making much sauce. (If you want thicker sauce then don't add much water.) Stir until there are no chunks of flour. , If it's grated then add it in.
If it's not grated then be sure to grate it first. (The amount of cheese depends on your taste.
The less sharp of cheese, the more you should add because the taste slightly fades.)Continue to stir until everything is completely stirred in. , Now it's time to munch! -
Step 2: Begin by chopping your onion slice.
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Step 3: Place your pot on the stove at low heat.
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Step 4: Continue to stir your onion and oil.
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Step 5: After about one minute of stirring add your flour and bring the heat up to medium.
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Step 6: Add your cheese.
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Step 7: Serve.
Detailed Guide
You can make them thick or thin, whatever is your preference. , Pour your oil in carefully and add your onion. (one teaspoon of oil is suggested) ,, Stir.
Add the water.
Add it slowly.
You probably won't need all of the water if you're not making much sauce. (If you want thicker sauce then don't add much water.) Stir until there are no chunks of flour. , If it's grated then add it in.
If it's not grated then be sure to grate it first. (The amount of cheese depends on your taste.
The less sharp of cheese, the more you should add because the taste slightly fades.)Continue to stir until everything is completely stirred in. , Now it's time to munch!
About the Author
Amanda Scott
Committed to making DIY projects accessible and understandable for everyone.
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