Béchamel – Sauce

Cut the peeled onion and the bacon into small cubes, melt the butter and fry the bacon cubes in it. Heat the flour together with the onion cubes while stirring until the flour is light yellow. Add the milk and the clear soup, whisk, making sure that there are no lumps. Let the sauce bubble up, make 10 min., season strongly with salt and freshly ground pepper.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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