Be'Chamel Sauce (Greece, France) - cooking recipe

Ingredients

2 c. milk
1 bay leaf
1/2 stick butter
salt to taste
3 Tbsp. yellow onion, chopped
cayenne pepper to taste
3 Tbsp. flour

Preparation

Bring milk to a simmer; add onion, bay leaf and pepper. Simmer for a few minutes.
Strain milk stock.
Return to stove. Melt butter and stir in flour.
Remove milk from stove and stir in the flour-butter mixture.
Continue to simmer, stirring until thick, about 10 minutes.
Add salt.