Ingredients

The following ingredients have 4 Servings
  • 1½ cup whole milk
  • ½ large onion (peeled and sliced in half)
  • 2 bay leaves
  • 4 cloves
  • Pinch nutmeg (ground, optional)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ¼ cup Gruyere cheese
  • 2 tbsp Parmesan cheese
  • ¼ tsp salt
  • ¼ tsp white pepper

Instruction

  • Use the cloves to attach the bay leaves to the cut-side of the onion halves.
  • Combine the milk with onion, bay leaf, and cloves in a small saucepan.
  • Simmer on LOW for 15 minutes, uncovered.
  • Discard the onion, bay leaf, and cloves.
  • Meanwhile, in a saucepan, over medium heat, melt the butter.
  • Stir in the flour to create a roux. Cook, stirring often until flour is fully incorporated into the butter. Cook for a couple of minutes.
  • Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired.
  • Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.
  • Add the cheeses and stir just until melted. Add salt and pepper and stir to combine. Serve at once. If serving a little later, add a few more splashes of cream and reheat over low heat, stirring often, until you reach the desired consistency.