Cipollini onions in white sauce

Ingredients

• 6-8 cipollini onions (about 250 g)
• 2 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 400 ml soy milk
• ¼ teaspoon salt
• ⅛ teaspoon nutmeg
• ¼ teaspoon thyme
• At least 3 cups water, to cook the onions

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of thyme

Instructions

1. Bring the water to a boil in a medium pot. Wash and peel the onions.
2. When it boils, add the onions, cover, lower the heat to medium-low and cook for 6-8 minutes, just until tender.
3. Save 1 cup of the cooking liquid and drain the onions.
4. Melt the vegan butter in a small pot over low heat and add the flour. Whisk until well combined.
5. Gradually add half the soy milk, whisking constantly so no lumps form. Add the cup of cooking liquid and keep whisking.
6. When it thickens slightly (2-3 minutes), add the rest of the soy milk, the salt, nutmeg and thyme and mix. Taste and add salt if it's bland.
7. Add the onions and stir with a wooden spoon until it thickens a little, like a light béchamel.
8. Take it off the heat and serve, or use it as a side for other dishes.

Nutrition facts

Approximate, per serving (about 179 g). Calculated with data from USDA FoodData Central.