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3
Tblsp. minced onions
1/2 cup chicken broth, defatted
2 cups nonfat milk
1/3 cup GF all-purpose flour mix or sweet rice flour or
1/4 c. cornstarch
1/2 cup dry white wine
1 tsp. GF chicken soup base
salt and white pepper, to taste
3 tablespoons GF Parmesan cheese, freshly grated
Cook onion and broth in saucepan until liquid
evaporates. In a small bowl, whisk flour with milk. Add
to pan with onions and whisk, cooking until sauce begins
to thicken. Add wine, soup base, and season with salt
and pepper. Blend in Parmesan cheese, and cook over low
heat for 2 to 3 minutes, until well
blended. Serve over your favorite pasta.
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