Yield: 3/4 gallon. 4 oz. butter 4 oz. flour 8 oz. yellow onion, diced 3/8" 2 tsp. garlic, fresh chopped 1 tsp. white pepper 1 tsp. thyme, dry 1/2 tsp. nutmeg 1 bay leaf 2 tsp. salt, table grind 2 tsp. Worcestershire sauce 2 qts. hot water 1/4 cup chicken base 2 cups heavy cream 2 cups 2% milk 1/2 cup Parmesan, shredded 4 Idaho® Potatoes, baked, cooled and diced 1" 1/4 cup green onions, sliced In a large pot over medium-high heat, add butter and melt. Add diced onions and cook for 5 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.