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Cheese Sauce

This sauce will be adequate for a small or midsized casserole.  It is versatile, well liked and easy to make.
The richness of the sauce will depend on your choice of milk, half and half or cream.  If you choose milk
or half and half, bear in mind that the sauce cannot be boiled or baked without becoming very grainy due
to the casein precipitating.  Consider using cream.  It will make a luxurious sauce!
Swiss cheese or Monterey Jack cheese will make a smooth creamy sauce.  Cheddar tends to become
grainy.  Parmesan cheese can be mixed with the other cheese(s) you choose for a more piquant sauce.

Ingredients:
Half an onion (about 4 ounces or 75g), diced
One tablespoon (15ml) butter
One tablespoon (15ml) olive oil
Two tablespoons (30ml) flour
Twelve ounces (350ml) milk, or half and half or cream
A very small pinch of ground nutmeg
(Be cautious - it is so easy to use too much. You want
only a hint of nutmeg. You don't want it to dominate.)
A pinch of finely ground black pepper
Half a cup (75g) of grated cheese

Method:
Melt the butter with the oil over medium heat in a one or two quart (l) saucepan.  Add the onion and sautée
until transparent.  A wood spatula is good for this and the next steps.  Avoid browning the onion.  Reduce heat
to low and add the flour.  Cook for three minutes with continuous stirring.  Now add the cream or milk or half
and half, add the nutmeg and pepper, increase heat to medium and bring almost to a boil with frequent strirring.
Take care to lift the roux and onions from the bottom of the pan and mix well into the cream.  When the
mixture has been close to boiling for a minute or two add the cheese and stir constantly until the cheese is melted.
This will only take a couple of minutes.  Move the pan to a cold burner.  The sauce is ready to use.