2 tsps coconut oil
1/2 brown onion
1 tbsp tapioca flour
1 tsp vegetables stock paste
black pepper to taste
1 tsp garlic powder
1/2 tsp smoked paprika
1 cup unswetetinged nut milk
1/2 cup nutritional yeast

Add onion to TM bowl, chop 3 seconds, speed 7.
Add coconut oil, saute 3 mins, 100 degrees, speed 1
add flour, stock, pepper, garlic powder, paprika and mix 30 seconds, speed 3
Add butterfly, set timer 6 minutes, 100 degrees, speed 3, slowly pour in nut milk (over 2 mins)
Add nutritional yeast and cook 1 minute, 100 degrees, speed 3.
Serve over vegetables, gluten free pasta, use as a dip etc.

I added 1/2 tsp of chipotle to give it an extra kick.