Cassell's dictionary of cookery

Onion Sauce, White. — Take two Spanish onions or four large ordinary ones. Peel them, slice off the ends, and simmer them in as much cold water as will cover them until tender. Drain the water from them, mince them finely, and put them into a saucepan with a pint of milk mixed smoothly with two ounces of flour and two ounces of fresh butter, a little pepper, salt, and grated nutmeg. Stir the sauce over the fire for ten or fifteen minutes, and serve it as hot as possible. Time, about an hour and a half. Probable cost, 8d. Sufficient for six persons. Onion Sauce, White, Common.— Boil the onions until tender. Mix with them half a pint of melted butter; add quarter of a ONI (-1(39) OKI pint of new milk, and a little salt and pepper. Stir the sauce over the tire until it boUs, and serve as hot as possible. Time, three-quarters of an hour. Probable cost, 4d. Sufficient for five or six persons. Onion Sauce, Young.— Peel half a pint of medium-sized button-onions, and throw them into cold water for half an hour. Boil them untU they are tender without being broken, then stir them into half a pint of melted butter; add a little salt, pepper, grated nutmeg, and two table-spoonfuls of thick cream. Serve very hot. Time, about half an hour to boil the onions. Probable cost, 8d. Sufficient for five or six persons. Onion Soubise Sauce.— Soubise sauce is nothing but superlative onion sauce. It is made as follows : — Peel and slice four Spanish onions ; throw them into boiling water for ten minutes, and then into cold water. Put them into a stewpan with two ounces of fresh butter, and a little pepper, salt, and grated nutmeg, and let them stew very gently until they are tender without being at all browned. Mix three ounces of flour smoothly with a pint of milk, or, if preferred, half a pint of chicken broth, and half a pint of milk or cream may be used. Add this to the onions, and simmer very gently for a quarter of an hour. Press the sauce through a fine hair-sieve, and when wanted for use make it quite hot, without letting it boil again. Probable cost, lOd., if made with milk. Sufficient for eight or nine persons. Onion Soup. — Peel half a dozen Spanish onions, and mince them very finely. Fry them in a little fresh butter until they are tender without being browned. Pour over them about three pints of nicely-seasoned stock, add a little cayenne, salt, and pepper, and simmer gently for twenty minutes. Press the soup through a hair-sieve, and return it to the saucepan. Grate the crumb of a stale loaf into half a pint of boiling milk or cream, stir this into the soup, and serve very hot. Time, eight or ten minutes to fry the onions. Probable cost, onions, l|d. each. Sufficient for six or eight persons.