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Ingredients
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4 tablespoons butter
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2 tablespoons grated onion
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2 tablespoons all-purpose flour
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1 cup chicken broth
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1 cup half-and-half
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½ teaspoon salt
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¼ teaspoon ground white pepper
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1 pinch dried thyme
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1 pinch ground cayenne pepper
Directions
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MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
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Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
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Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
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After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
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STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Nutrition Facts (per serving)
52 | Calories |
5g | Fat |
2g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 52 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 13mg | 4% |
Sodium 147mg | 6% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 1g | 2% |
Vitamin C 0mg | 0% |
Calcium 19mg | 1% |
Iron 0mg | 1% |
Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.