2 tablespoons Sabatino Tartufi Truffle Flour 
½ teaspoon salt 
¼ teaspoon ground black pepper 
4 tablespoons unsalted butter 
1 yellow onion, small dice 
2 cups low sodium chicken broth or stock, or turkey drippings, heated 
1 tablespoon heavy cream


1. In a small bowl, whisk together the truffle flour, salt, and pepper; set aside. 
2. In a medium saucepan, over low heat, melt the butter. Add the onions, and sauté the onions for about 25 minutes, until caramelized; use a spatula to stir occasionally, to prevent burning. 
3. Sprinkle the truffle flour mixture into the pan and whisk to incorporate. Cook for 1 minute, pour in the hot stock, bring to a boil; cook for about 10-12 minutes, until the mixture has thickened. Whisk in the cream, if desired.