Classic Bechamel

Directions

1. 1
   1-Halve an onion, and stud it with cloves(like little nails)
2. 2
   2-In a separate saucepan,simmer milk with the studded onion inside
3. 3
   3-Make a white roux with the flour and butter, cooking together to form a pale, cooked, paste
4. 4
   4-Remove the onion from the milk after it has reduced slightly
5. 5
   5-Gradually add the hot milk to the warm roux, whisking heavily to ensure lumps don't form
6. 6
   6-Bring to a boil, reduce to a simmer
7. 7
   7-Cook 20-30 minutes, stirring to ensure no burning occurs
8. 8
   8-Strain and serve, or cool rapidly