After the onion is pureed we add the amount of butter called for in this recipe, or thereabouts, and begin incorporating the flour straight into the onion, all the while mixing and mashing like it up together. Also helps the "onion" flavor to mellow for those who aren't fond of onion (like my boyfriend before I started cooking for him I began pureeing the onion simply because he does not like the texture of onion and thought he didn't like the taste - now he knows better). We put nutmeg is almost everything and the 1/4 tsp called for here is a good amount. After the onion has cooked down and out for a good five minutes or so, we add the nutmeg. I puree a sweet onion until it's literally pulped, then saute the onion in a bit of butter and olive oil or coconut oil (the oil keeps the butter from burning). However, still like our family recipe a bit better.
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