Here's one recipe to add to your in-a-pinch arsenal: soubise sauce.
I know, I'm going to pick a very specific dish, go shopping for it, and then cook it for dinner.
I'd never made the bechamel version before, so I whipped one up just to see what it was like, and indeed it tastes heavier and starchy compared to plain cream. I think the modern cream-based version is the way to go. Tasting them side by side, I preferred the more pronounced, sweeter flavor of the non-blanched onions—that subtle caramelization has its benefits.
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