Seafood Enchiladas

Melt 14g butter in a saucepan over medium heat. Add 150g diced onion and cook until soft, about 5 minutes.

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

Gradually whisk in 202g cream and 101g cream, stirring until smooth and thickened, about 3 minutes. Season with 3g salt.