2 tablespoons Sabatino Tartufi Truffle Flour
½ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons unsalted butter
1 yellow onion, small dice
2 cups low sodium chicken broth or stock, or turkey drippings, heated
1 tablespoon heavy cream
1. In a small bowl, whisk together the truffle flour, salt, and pepper; set aside.
2. In a medium saucepan, over low heat, melt the butter. Add the onions, and sauté the onions for about 25 minutes, until caramelized; use a spatula to stir occasionally, to prevent burning.
3. Sprinkle the truffle flour mixture into the pan and whisk to incorporate. Cook for 1 minute, pour in the hot stock, bring to a boil; cook for about 10-12 minutes, until the mixture has thickened. Whisk in the cream, if desired.