NOTE: This is Zack, my son’s, recipe. Add seafood or chicken if desired.
½ onion, chopped
4 cloves garlic, minced
½ cup chardonnay wine
1 cube chicken bouillon
½ cup water
Pint heavy whipping cream
3 tsp. roux, blonde
4 Tbsp. butter, Land of Lakes
8 oz. Parmesan cheese, freshly shredded
Salt, black and red pepper, to taste.
3 Tbsp. flour
3 Tbsp. butter
To make the blond roux: Melt 3 Tbsp. butter in a small dish in microwave. Stir in the four. Heat 15 seconds. Stir. Set aside.
Melt the 4 Tbsp. butter in a sauce pan on medium low heat. Sauté onions until clear. Add garlic, wine, water and bouillon cube. Reduce by half on medium heat. When this is done reduce the heat to medium low. Add seasonings and then the cream. Heat to a hot temperature without boiling.
Add roux a little at a time and whisk until thicken.
Simmer and whisk in cheese slowly so it melts as you whisk it in.