If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
06Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
07This removes the floury taste.
08When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
09If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
10Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
11If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
12That way, you can gradually add roux until the sauce is the exact thickness you like.
13Gradually stir in milk, Parmesan cheese, and garlic powder.
14Bring to boil, and then reduce heat.
15Let simmer 3-5 minutes, or until thickened.
16Keep warm.
17Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.