Béchamel Sauce

Béchamel Sauce
2 cups

4 Tbs. butter
1/4 cup onion, diced fine
4 Tbs. Flour, all purpose
2 cups milk
salt & pepper to taste

Melt butter in sauce pan. Do not brown. Sauté onions until limp. Add flour and blend to form roux. Cook roux on low heat for no more than 2 minutes. Slowly add milk and blend well. Bring to a low boil to thicken; whipping constantly. Remove from heat and add salt & pepper to taste. Strain through a fine sieve (this is to remove onions and any lumps).