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–+ servings
cheese sauce and crudites

Endlessly Useful Cheesy Sauce

Caramelize finely chopped onions in butter; add water and seasonings and simmer for a few minutes. Then thicken with a milk-cornstarch slurry. Turn heat off when cooked, immediately add shredded cheese and stir until blended. Pour over pasta, steamed/roasted vegetables, use a base for a creamy soup, or simply use as a dip for chips, crudites, etc.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack, Soup
Cuisine American, French, Italian, Mexican
Servings 4 people
Calories 147 kcal

Equipment

  • heavy bottomed medium ( 2-3 quart/liter) saucepan for browning onions. Stainless steel, cast iron or non-stick - all OK

Ingredients
  

  • 1/4 cup finely chopped onions white or yellow onions preferred; if not available, red onions OK
  • 2-3 cloves garlic- finely chopped about 1/2 tsp chopped
  • 1 tbsp butter for vegan: use coconut oil
  • 3/8 tsp salt adjust as per taste preference, after sauce is fully ready
  • 1/4 tsp sugar
  • 1/4 tsp black pepper- freshly crushed
  • 2 1/2 cups water
  • 1 cup milk for vegan: use dairy free milk of choice
  • 2 tbsp cornstarch or arrowroot powder; if not available, use 1/4 cup (4 tbsp) all-purpose flour; if thicker sauce is desired, use up to 1 1/2 tbsp more cornstarch
  • 6 tbsp cheese- shredded extra sharp cheddar preferred; if not available, other cheese is OK- may need to use more/less depending on intensity of flavor. For vegan sauce: use dairy-free cheese of choice- if it does not melt, you may need to blend the sauce to acieve a smooth texture.
  • 1 tbsp dried basil if not available, use 1/4-1/2 tsp of a different herb like oregano, rosemary, thyme etc. Use sparingly!
  • 3 tbsp nutritional yeast optional can use or omit if using dairy cheese; very good in vegan sauce
  • 1/2 tsp crushed red pepper- optional also called chilli flakes

Instructions
 

  • Melt the butter in a medium heavy bottomed-saucepan
    melting butter for cheese sauce-
  • Add the finely chopped onions and stir with a wooden spoon. Saute on medium heat, and after the onions turn translucent in about 2 min, add the finely chopped garlic.
    onions in butter for cheesy sauce
  • Add salt, black pepper and crushed red pepper and continue to saute.
    black-pepper an crushed red pepper added
  • After the onions start turning brown, add a pinch of sugar, decrease heat to low and keep stirring. (The sugar helps the onions to brown nicely.)
    Also: add 2 1/2 cups of water to a small saucepan. Start heating the water, so that it is boiling hot when it's time to make the broth.
    browning onions for cheesy sauce
  • Stir the onions frequently until they become golden brown all over.
    caramelized onions for cheesy sauce
  • Add hot water to make the broth. Bring to a boil, cover and simmer 3-4 min.
    simmering broth for cheesy sauce
  • The onions soften and the liquid turns cloudy. The broth is now ready to be thickened.
    broth is ready for cheesy sauce
  • Mix the milk and corn starch to make a lump-free slurry.
    milk and cornstarch for cheesy sauce
  • Add the slurry to the broth and bring to a boil, stirring continuously to prevent lumps. Decrease heat to medium and continue to cook, with stirring, until the mixture thickens.
    ready to thicken the cheesy sauce
  • In 2-3 minutes, the mixture begins to thicken. let it boil for 1-2 min, then taste-test a little to check if it is fully cooked. It should be smooth, velvety and creamy and not have a raw flour taste
    thickened sauce- ready for cheese
  • Turn the heat off, and immediately add the shredded cheese (Cheddar or other). Stir until the cheese disappears as it blends with the suce.
    added cheese to thickened sauce
  • Sauce is ready!
    cheesy sauce ready
  • Shown here: Broccoli-Cheddar soup made with this sauce as the soup base.
    soup made with cheesy sauce
  • Other serving suggestions: drizzle on top of steamed or roasted vegetables; use like a creamy Alfredo sauce for pasta; add your favorite Queso toppings to the sauce and use it to dunk your chips and crudites.
    cheese sauce with nachos
  • Enjoy!
    cheese sauce and crudites

Notes

To make a cheesy vegan sauce:
  • Use vegan butter and vegan milk of your choice: soy milk works well if you can eat soy.
  • Use vegan cheese of your choice
  • Add nutritional yeast for cheesy flavor: you don't need this if you are making a dairy-based sauce
    • this adds a little umami flavor (a bit similar to dairy cheese)
  • Add a little light Soy sauce or Coconut Aminos (soy-free)
    • Note: the color of the cheese sauce will darken a bit when you add soy sauce
    • use gluten-free Tamari (soy) sauce if you want this recipe to be gluten-free
      • Several brands of soy sauce are not gluten-free
Storing leftovers:
In Refrigerator:
  • Use within 2-3 days
  • Reheat, covered, in microwave, on low power (40-50%) until heated through: 2-3 min for about 1 cup sauce
In freezer:
  • Store in a glass container with a well-fitting lid
  • Good for several weeks, possibly longer
  • To thaw and reheat:
    • Loosen the lid and set aside on the counter for 10-15 min
    • Thaw in microwave on defrost setting (30% power), until ice had melted.
    • Stir, cover and heat in microwave, on low power (40-50%) until heated through: 2-3 min for about 1 cup sauce
      • Stir halfway through to ensure sauce is smooth
 
 

Nutrition

Calories: 147kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 24mgSodium: 362mgPotassium: 231mgFiber: 2gSugar: 4gVitamin A: 348IUVitamin C: 1mgCalcium: 152mgIron: 1mg
Keyword Arrowroot, basil, black pepper, butter, Cheese, Corn starch, cream of tartar, Garlic, milk, non-dairy milk, nutritional yeast, onions
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