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Peel and slice the onions into thin half-moon-shaped slices.2 onions
Melt the butter and oil together in a small saucepan over low heat.2 tbsp unsalted butter1 tbsp oil
Add the onions and cook for 5-8 minutes until tender and starting to color. (see note 4)
Add in the flour and cook for 2-3 minutes until well combined and golden brown.2 tbsp AP flour
Whisk in ¼cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup broth/stock
Add the bouillon powder/paste.½ tsp better than bouillon/bouillon powder
Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustard2 tbsp heavy creamsalt to taste