Dissolve the butter, saute the peeled, chopped onion in it, making sure it stays light yellow. Sprinkle with flour, sweat for a few minutes, then gradually pour in milk and cook well. Keep stirring. Depending on the type of sauce, add enough quendel, nutmeg or possibly galangal, also season with salt, bertram and cumin. Season with red wine.
Our tip: Use high-quality red wine for a particularly fine taste!
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