Seafood Enchiladas

Melt 14 g butter in a skillet over medium heat. Add 150 g diced onion and sauté until softened, about 3 minutes.

Sprinkle 48 g flour over the onion and stir constantly for 2 minutes to create a roux.

Gradually whisk in 202 g cream until smooth and lump-free. Season with 3 g salt and simmer for 5 minutes until thickened.